Traffic light soup

Ingredients for 4 servings:

• 250 g noodles (vermicelli)
• 1 liter vegetable broth
• 4 tomatoes, peeled
• 2 eggs
• Lovage or chives or parsley
• some butter, if desired
• Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Bring the vegetable broth (I always use homemade, but granulated broth or two stock cubes also work) to a boil, then cook the pasta (I crush the pasta nests in my hand to make short pieces) for two minutes. Meanwhile, beat the eggs in a cup and season with salt, pepper, and nutmeg. Then dice the tomatoes. Add the egg mixture to the soup, stirring gently so the egg is distributed throughout but still retains some chunks. After about another minute, add the tomatoes. While the tomatoes are heating, finely chop the lovage. Turn off the heat, add a small knob of butter and the lovage, if desired, and serve the soup. Grate fresh Parmesan cheese over each plate at the table. My son often didn’t like eating it at all. But when I named this soup “traffic light soup” (red tomatoes, yellow pasta and egg, green lovage), it became, surprise surprise, a hit. I think it’s great for adults too – and it’s done in a flash.