Spring is just around the corner!
It’s time to switch to lighter and greener meals!
Mummy’s Fast & Easy |
That is what I’m sharing today – light and creamy spring veggie soup.
It’s packed with veggies and it’s super yummy.
What’s even better, it’s a really good food option for baby & toddler, just skip the salt though!
My baby loved it, I just mashed it a bit so it’s easier for her to chew, she’s got no teeth yet! 🙂
Here is what you need.
Ingredients:
- 1 onion, chopped
- 2 potatoes, cut into cubes
- 1 red pepper, chopped
- 2 carrots, sliced
- 3 celery sticks, sliced
- a handful of frozen peas
- a bunch of fresh parsley, chopped
- 50g spaghetti, broken into pieces
- 100ml yogurt
- 1 egg yolk
- salt and pepper
Mummy’s Fast & Easy |
Preparation:
- In a pot, place the onion, carrots and potatoes. Cover with water, bring to the boil and simmer for 5 minutes.
- Add the rest of the veggies apart from the parsley and the spaghetti pieces. Simmer for another 15-20 minutes until all the veggies are cooked.
- Add the salt and pepper. Sprinkle with some parsley. Remove the pot from the hob.Â
- In a shallow bowl, whisk the egg yolk and yogurt. Gently pour into the soup, stirring all the time. This will add lightness and creaminess to the soup.
- Serve hot!
Enjoy!
Tip: Add a bit of lemon juice to the yogurt and egg yolk for a lemony veggie soup!