Sweetcorn Noodle Soup

Serves 4, generously

Download Recipe

Ingredients

Extra virgin olive oil, enough to cover the bottom of the pan

1 onion, finely chopped

2 or 3 cloves garlic, finely chopped or crushed

3 sticks celery, finely chopped

Small bunch flat leaf parsley, finely chopped, keep chopped stalks aside to cook with onions

1 tablespoon dried mixed herbs

3 carrots, diced

1 sweet potato, diced

400g sweetcorn kernels

300g block firm tofu, diced

200g filini pasta noodles or broken angel hair spaghetti

Small bunch chives, finely chopped

A pinch of sea salt

A few grinds of black pepper

Method

Leave the lid on at each stage when you are cooking this soup, the steam helps the vegetables cook nicely and more efficiently.

Put the olive oil in a heavy-bottomed pan on a gentle heat and add the onions, garlic, celery and parsley stalks followed by the mixed herbs, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

Add the carrots, sweet potato and enough water to cover the vegetables, bring to a simmer and cook until the vegetables have softened, stirring occasionally. This takes about 15 minutes.

Stir in the sweetcorn, tofu and noodles. Add more water to cover as the noodles will need to absorb quite a bit. Bring to a simmer until the noodles are soft, this takes about 5 minutes.

Take the pan off the heat, stir in the flat leaf parsley and chives. Taste and adjust seasoning if necessary.

Little people can help snip the herbs with scissors and slice the tofu with a dinner knife for this soup. It’s a lovely one for them to help stir too, it looks like a big bowl of sunshine!

Finishing touches, if you are feeling fancy!

• a swirl of soy or tamari sauce

• chilli flakes or crunchy seaweed

• toasted sesame seeds