Vegetable-Noodle Soup with Egg Custard
Vegetable-Noodle Soup with Egg Custard - Here's a delightfully light soup that slips from the spoon
Healthy, because
Even smarter
Nutritional values
Easy to eat and easily digestible, this is a delicious and nourishing soup if you're under the weather, and is also ideal for children.
It's quicker and easier if you whisk 2 eggs and stir it into the boiling soup.
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 40 μg | (89 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 477 mg |
Ingredients
- Ingredients
- 3 eggs
- ½ cup
- 2 Tbsps Whipped cream
- 1 tsp Tomato paste
- salt
- 1 tsp butter
- 6 thick Green beans (about 6 ounces)
- 1 carrot (about 3.5 oz.)
- 1 Tbsp Canola oil
- 4 ozs Peas (frozen)
- 3 ozs small Pasta (preferably star-shaped)
- 4 sprigs flat-leaf parsley
- soy sauce
Kitchen utensils
Preparation steps
Separate 1 egg. Combine 2 whole eggs with 1 egg yolk in a bowl (save the remaining egg white for another use).
Add cream and tomato paste to the eggs and season with salt. Whisk until smooth.
Coat a small casserole or baking dish with butter. Pour in the egg mixture and bake in a preheated oven at 350°F until set and golden brown on top, about 20 minutes.
Meanwhile, rinse beans, pat dry and cut diagonally into thin strips.
Peel carrot and grate on a box grater.
In a pot, heat the oil. Cook the beans and carrot briefly. Season with salt, pour in 2 1/2 cups of water, cover, and cook over medium heat for 5 minutes. Add peas and pasta and cook for another 5 minutes.
Rinse parsley, shake dry and chop finely. Invert custard onto a cutting board and cut into cubes. Stir into the soup along with the parsley, season to taste with soy sauce and serve.
