I make this soup when I’d like A-L to have the nutritional benefits of egg together with her veggies and a good carbohydrate. It is also a perfect way to sneak cabbage into her diet! I first served this to A-L when she was one year old and it was a nice way to introduce the new flavours of soy sauce and coriander. The soup is easy to make and you can use any vegetables that you have to hand. This recipe provided around 4 servings for my little lady.
- Glug of sunflower oil (or alternative)
- 1/4 courgette, chopped into small pieces
- 1 carrot, chopped into small pieces
- 1 cabbage leaf, chopped finely
- 2 handfuls of peas (I use frozen)
- 1/2 garlic clove, chopped finely
- Soy sauce
- 1 tbsp tomato puree
- 1/2 nest of dried, fine egg noodles
- 1 free range egg, gently beaten
- 1 handful of fresh coriander, chopped finely
- Fry the courgette, carrot, and cabbage in oil for a few minutes.
- Add the peas, garlic, a few drops of soy sauce, tomato puree and around 1 pint of water (or more if you’d like more liquid in your soup). Cover with a lid, bring to the boil and simmer until the vegetables are almost soft (this took around 15 minutes).
- Break the noodles into the soup. Whisk in the egg (it will cook quickly and look like thin strands of scrambled egg in the soup). Simmer the soup until noodles and egg are cooked (this will only take a few minutes).
- Add the coriander to the soup and then serve straight away.