The Purple Kitchen

Getting Kids Cooking

Noodle Soup

This is a quick and tasty filling soup.




Work mat

1 spring onions

Grater (slicer side – use with great care)

¼ cup (3 dessert spoons, 70g) tinned chopped tomatoes

Measuring Cup

1/2 tsp powdered vegetable stock


20g (approx) fresh carrot

Ovenproof dish with lid (400ml)

7g fine dried egg noodles

Dessert spoon

5 stalks (7gms) fresh coriander


Pinch of black pepper


½ cup of water

Oven gloves (for adult use)


Baking tray



Before cooking, wash your hands and put an apron on. Get all the ingredients ready.

Using the slicer blade on your grater, slice the carrot into discs (we use a table top rotary grater which is much safer than a box style grater).  Put the carrot slices into the oven proof dish.

Cut up the spring onions using scissors – top and tail first to remove the root and the darkest green leaves – as this is a well cooked, wet dish you can put all but the most straggly leaves into the recipe.  Add to the dish.

Pull off the long stalks from the coriander and put the leaves into the measuring cup and then chop up with the scissors.  Add to the dish. Add the noodles.  You can break them up with your hands first.

Measure the tinned tomatoes and the water add these to your ingredients. Add the black pepper.

Put the lid on the dish, place on a baking tray and cook in a preheated oven at 180°CFan /200°C /gas 6 for 25-30 minutes or until the carrots and noodles are soft.

©The Purple Kitchen Company Limited 2012