Vegetarian vegetable soup

Ingredients for 2 servings:

• 1 large onion(s)
• 2 cloves garlic
• ½ head of celery
• ½ bunch celery greens
• 2 carrots
• 1 small leek(s)
• 1 small head of cauliflower
• 1 tomato(s)
• 1 liter of water
• salt and pepper
• 1 bunch of parsley
• 1 ½ tbsp oil
• 50 g soup noodles, e.g. alphabet noodles
• Maggi
• 2 eggs
• 75 ml milk
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with quick egg custard

Clean the vegetables. Cut the celery into small cubes, chop the celery leaves (not the tough lower stems), thinly slice the carrots and leeks, divide the cauliflower into small florets, and dice the tomato. Heat the oil in a large pot, add the coarsely sliced ​​onion and the crushed garlic, and sauté. Add the vegetables and simmer, seasoning generously with salt and pepper. When the vegetables, especially the celery and carrots, are cooked, season again with salt, pepper, and Maggi. Chop the parsley. For the egg custard, whisk the eggs and 75 ml of milk and season with salt and nutmeg. Rinse a soup plate with water and line the bottom with a piece of cling film. Pour in the egg mixture and microwave at 750 W for about 1-2 minutes (you have to try it). Remove and turn out – it’s easy thanks to the foil. Then cut into cubes and add to the soup with the chopped parsley before serving. Of course, you can also set the egg over a bain-marie. I prepare the noodles according to the package instructions in a separate pot and add them to the soup at the end. Tip: it tastes even better with homemade pancakes, which are spicy and cut into thin strips. You can vary the vegetables, swap them out, use more or less of one type, or even leave something out. It’s up to your taste.