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🍽️ Creamy Carrot Soup with Cheese Pancake Cubes

382 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 100 g celeriac (1 piece)
• 400 g carrots (4 carrots)
• 2 tsp oil
• 3 tsp wheat wholemeal flour
• 250 ml classic vegetable broth
• 350 ml milk (1.5% fat)
• 1 egg
• 0.25 bunch parsley
• 3 tbsp grated cheese (e.g. Gouda)
• 2 tbsp tahini
• salt

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Wash the celery and peel it. Cut it into small cubes as well.
3. 3. Clean the carrots, wash them and peel them. Slice them into rounds about 1 cm thick.
4. 4. Heat 1 teaspoon of oil in a pot.
5. 5. Sauté the onion cubes until they are translucent.
6. 6. Add the celery and carrots to the pot.
7. 7. Dust the vegetables with 1 teaspoon of flour.
8. 8. Sauté everything while stirring over medium heat for 2 to 3 minutes.
9. 9. Pour the vegetable broth and 200 ml of milk into the pot.
10. 10. Let the soup simmer over low heat for about 15 minutes.
11. 11. Crack the egg into a small bowl.
12. 12. Add the remaining flour and 5 tablespoons of milk.
13. 13. Whisk the mixture with a whisk until you have a smooth batter.
14. 14. Wash the parsley and shake it dry.
15. 15. Pluck the parsley leaves and chop them finely.
16. 16. Stir the chopped parsley and cheese into the pancake batter.
17. 17. Heat the remaining oil in a small non-stick pan.
18. 18. Pour the batter into the pan.
19. 19. Cook the pancake over medium heat until done on both sides.
20. 20. Remove the pancake from the pan and let it cool for a moment.
21. 21. Cut the pancake into small cubes.
22. 22. Stir the tahini paste into the hot carrot soup.
23. 23. Puree the soup very finely with a hand blender.
24. 24. Lightly froth the remaining milk with the hand blender.
25. 25. Stir the frothed milk into the soup.
26. 26. Season the soup with salt to taste.
27. 27. Sprinkle the pancake cubes over the soup and serve.

Nutrition per serving

• kcal: 382
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 25 g