Egg Soup with Vegetables
Carrot, Cauliflower, Onion, Potato, Water, Egg
A light egg soup with carrot, cauliflower, onion and potato, finished with a swirl of beaten egg for extra protein. Easy to digest and full of gentle vegetables, it's a soothing bowl for toddlers from around 8 months. Simmer until soft and make sure the egg is fully cooked through.
Ingredients
- Carrot50 g
- Cauliflower50 g
- Onion1/2 pc
- Potato (small)1 pc
- Water500 ml
- Egg1 pc
Instructions
- 1
Dice all ingredients and place them in a pot with water. Cook until tender.
- 2
Beat the egg with a fork and slowly pour it into the vegetables in a thin stream.
- 3
Once cooked, mash everything with a potato masher into pieces suitable for your baby.
Why it's good for your baby
A nutritious and easy-to-digest soup perfect for toddlers, providing essential vitamins and proteins.
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