Summary

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

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Instructions

1. Peel the potato and cut into small cubes. Peel the carrot and thinly slice or grate it.
2. 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.
3. I cook lunch for my 10 month old son.