for 4 people

Soup

1 tbsp	olive oil
2	onions, cut into wedges
400 g	carrots, cut into approx. 2 cm pieces
1 ⅕ litre	vegetable bouillon

Noodles

1	bay leaf
2 sprig	oregano
100 g	egg noodles (e.g. noodles)
1 tin	corn kernels (approx. 285 g), rinsed, drained
¼ tsp	nutmeg
	salt and pepper to taste

To serve

4	hard-boiled eggs, cut in half

How it's done

Soup

Heat the oil in a pan. Add the onions, sauté for approx. 3 mins. Add the carrots, cook for approx. 2 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 12 mins. until soft, puree.

Noodles

Bring the soup to the boil, add the bay leaf up to and including the sweetcorn, cook until the noodles are al dente, season.

To serve

Ladle the soup into bowls, top with the eggs.

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