Egg noodles in vegetable soup

I took this photo on a rainy day and just couldn't get a good pic. Sorry
I took this photo on a rainy day and just couldn’t get a good pic. Sorry

So today I’m changing it up from my regular beauty reviews to a food post. My toddler is a finicky eater and coming up with recipes to entice her palate is a challenge.

The recent fascination has been noodles and more so Maggi (instant noodles) which given anytime is gobbled up like there is no tomorrow. However, as this is in no way healthy and I refrain from giving this often, I finally came up with a healthy alternative.

Luckily my Egg noodles in a Vegetable soup was a hit and I can easily serve this as an alternative which is not only good for toddlers but for grown ups too. (Again I’m an Indian and we eat spicy, and our kids palates are also the same but of-course temper it down as per your taste)

For the recipe you are going to need:

  • Small-Medium finely sliced onions
  • About a quarter finely sliced Ginger
  • 5-6 Peeled Garlic cloves sliced
  • About 200 gms of finely diced beans
  • Again another 200 gms of finely sliced carrots
  • Salt as per taste
  • Egg noodles 150 gms (I used the dried packet noodles easily available)
  • 3-4 tbs rice bran oil or an oil of your choice
  • 4 cups of water

To start off, heat up the oil and sauté the onions, when they seem turning translucent add in the ginger and garlic and sauté it for another 2 mins.  The heat should be high for the tempering process, but if you think it’s burning then turn it down.

Next add the beans and carrots and just sauté them for another 2 mins or so. Add water and slow cook the veggies by simmering them.

Once, the veggies are cooked, add the noodles and let it cook on a medium flame in the vegetable soup. Only add water in case you think it is required to the additional 4 cups. Add salt and you could add black pepper, but as this was for my little one, I skipped it and just added a little dash of soya sauce at the end.

The noodles absorb all the goodness of the veggies and flavouring from the onions and ginger-garlic.

Once, your noodles are cooked, serve hot for grown ups and a little cooled down for the little ones.

And there you have it a simple, easy and quick healthy egg noodles in vegetable soup.




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