Eggcelent Noodle Soup

Whisk the egg in a bowl and season with pepper.

• 1 Egg (~ 1.9 oz)
• Black pepper

Coarsely dice the celery, carrot and parsnip.

• 5.3 oz Celeriac (w/o skin)
• ½ Carrot (~ 1.7 oz)
• ½ Parsnip (~ 1.6 oz)

Heat the olive oil in a pot over medium heat and fry the vegetables for approx. 5 minutes until it starts to brown.

• 1 tsp Olive oil

Pour in the vegetable broth, bring to a boil and season with salt, pepper, parsley, and allspice. Let simmer for approx. 10 minutes until the vegetables are cooked but still have a bite to them.

• 1 ⁠2⁄3 cups Vegetable broth
• Salt
• Black pepper
• 1 tsp Parsley flakes
• ½ tsp Allspice

Add the noodles and let simmer until the noodles are tender. Add the egg mixture and let simmer, stirring constantly until the egg mixture begins to set.

• 1.8 oz Egg noodles

Finely chop the parsley, stir into the soup and serve.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!