🍲 Savory Pancake Soup with Fresh Vegetables

Name: Savory Pancake Soup with Fresh Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 10 g Parsley (0.5 bunch); 120 g Flour; 250 ml Milk (1.5% fat); 1 Egg; Salt; Pepper; 2 Carrots; 150 g Kohlrabi (0.5 Kohlrabi); 100 g Broccoli florets; 100 g Green asparagus; 100 g Snow peas; 200 g large potatoes (2 large potatoes); 2 tbsp Olive oil; 1 Onion; 2 Garlic cloves; 1 l Vegetable broth; Nutmeg; 15 g Butter (1 tbsp)

326 kcal · 30 min · 4 servings

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Ingredients

10 g Parsley (0.5 bunch)
120 g Flour
250 ml Milk (1.5% fat)
1 Egg
Salt
Pepper
2 Carrots
150 g Kohlrabi (0.5 Kohlrabi)
100 g Broccoli florets
100 g Green asparagus
100 g Snow peas
200 g large potatoes (2 large potatoes)
2 tbsp Olive oil
1 Onion
2 Garlic cloves
1 l Vegetable broth
Nutmeg
15 g Butter (1 tbsp)

Instructions

1. Wash the parsley thoroughly and shake it dry.
2. Finely chop the parsley.
3. Whisk flour and milk in a bowl until smooth and lump-free.
4. Add the egg and whisk it well into the batter.
5. If the batter is too thick, add a little water.
6. Stir half of the chopped parsley into the batter.
7. Season the batter with salt and pepper.
8. Let the batter rest for about 10 minutes.
9. Wash the vegetables thoroughly.
10. Remove any inedible parts from the vegetables.
11. Peel the vegetables if necessary.
12. Cut the vegetables into bite-sized pieces.
13. Heat oil in a pot.
14. Peel the onion and garlic.
15. Finely chop the onion and garlic.
16. Sauté the onion and garlic over medium heat until translucent.
17. Add the prepared vegetables to the pot.
18. Sauté the vegetables for 2 to 3 minutes.
19. Pour the broth into the pot.
20. Simmer the vegetables over low heat for about 20 minutes.
21. Heat some butter in a non-stick pan.
22. Pour a ladleful of batter into the hot pan.
23. Bake the pancake over medium heat for about 2 minutes on each side.
24. Repeat the process with the remaining batter.
25. Roll up the finished pancakes.
26. Cut the rolled pancakes into thin strips.
27. Season the soup with salt, pepper, and freshly grated nutmeg.
28. Divide the soup among four bowls.
29. Add the pancake strips to the soup.
30. Sprinkle the remaining parsley over the soup.
31. Serve the soup immediately.

Nutrition per serving

kcal: 326
Protein: 12 g · Fett/Fat: 11 g · Carbs: 43 g