Enjoy our vegetarian recipe Eggcelent Noodle Soup by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||1694 kJ (405 kcal)|
chef's knife, Deep Plate, cutting board, fork, cooking spoon, pot
Whisk the egg in a bowl and season with pepper.
Coarsely dice the celery, carrot and parsnip.
Heat the olive oil in a pot over medium heat and fry the vegetables for approx. 5 minutes until it starts to brown.
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.
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.
Finely chop the parsley, stir into the soup and serve.
Enjoy your meal!