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Sweetcorn Noodle Soup

From: Linda McCartney’s Home Cooking, p. 58

An unusual combination of fresh sweetcorn, noodle and egg – and really delicious and quick to make. A new family favourite!

If you do not have fresh sweetcorn, try to use frozen and not tinned. The frozen sweetcorn tastes nearly as good as the fresh sweetcorn and does not have this “tinned” flavour.

Gluten-free: Make sure the noodles you use are gluten-free. I find it best here to use noodles that do not have a strong taste of their own, as do noodles made from beans, chickpeas or lentils. Rice or corn noodles work really well (not surprising, given that it is a sweetcorn soup 🙂 ).

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