Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 tablespoon noodles (soup), small ones
- 1 pinch iodized salt
- 1 medium potato (s)
- 0.5 ½ carrot (s)
- 125 ml water
- 1 dash rapeseed oil
Print Recipe
Pin Recipe Instructions
- Peel the potato and cut into small cubes. Peel the carrot and thinly slice or grate it.
- Cook the vegetables in lightly salted water until they are firm to the bite, then add the soup noodles directly. Finally, add a dash of rapeseed oil.
- I cook lunch for my 10 month old son.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below