Spring soup with egg

Ingredients for 2 servings:

• 1 liter vegetable broth or chicken broth
• 2 carrots or other vegetables
• 1 stalk(s) leek
• 1 handful of peas (frozen), if desired
• 1 stalk(s) celery, if desired
• 150 g pasta (spaghetti, animals or letters)
• 1 tsp oil or fat
• salt and pepper
• Sugar
• 2 eggs
• possibly coconut milk
• possibly curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Children’s meals, quick and easy

Thinly slice the carrots, celery, and leeks and sauté them in the oil. Pour in the broth, add the peas, and simmer for about 5 minutes over low heat. Add the noodles. Reduce the heat so it’s no longer boiling. Then carefully drop the raw eggs into the soup and let them simmer gently for another 8-12 minutes (depending on how firm you want the eggs to be). When the noodles are ready, serve the soup immediately. If you prefer a low-fat soup, you can simply simmer the vegetables without sweating. Small sausages are also delicious instead of the eggs. Kohlrabi or other vegetables can of course also be used. For something more exotic, you can use just 500 ml broth + 500 ml coconut milk instead of 1 liter of broth and season with curry (but then without the egg). Serve with flatbread or baguette.