🥘 Carole’s vegetable soup with noodles

You will need one large lidded pot

Ingredients:

• 4 free range eggs
• 2 tbsp sesame oil
• 4 spring onions, finely chopped
• 1 red pepper, deseeded and diced
• 2 celery sticks, chopped
• 8 button mushrooms, sliced
• 1 carrot, peeled and cut into batons
• large piece of ginger, peeled and finely chopped
• 2 low salt stock cubes dissolved in 750ml hot water
• 250 egg noodles
• 2 tbsp soy sauce
• Parsley, a good handful, finely chopped

Step by step:

1. Make your hard boiled eggs. Bring a pan of water to the boil and cook the eggs for 6 minutes, drain and cover with cold water.
2. Fry off the vegetables in the sesame oil and add the chopped ginger.
3. Add the stock, bring to a boil and simmer for 15-20 minutes
4. Add the soy sauce and noodles and cook for another 5 minutes.
5. Serve the soup in warmed bowls with sliced boiled eggs and chopped parsley

Tips:

Use this recipe as a guide. Courgettes, beans and other root vegetables all work well.

We used Kallo organic vegetable stock (£1.79 in most supermarkets) with excellent results.

We have used sesame oil for the nutty flavour, olive oil is fine if you prefer.

Use fine, medium or thick noodles. The thick noodles take another minute cooking time and make a more filling meal.