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🍲 Vegan Pancake Soup

365 kcal · 30 min · 4 servings

Ingredients

• Parsley, fresh 15 g
• Chives, fresh 10 g
• Wheat flour, Type 405 300 g
• Baking powder 1 tsp
• Salt pinch
• Soy drink 400 ml
• Mineral water, classic 200 L
• Oil 2 tbsp
• Vegetable broth 1 L

Instructions

1. 1. Rinse the herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Remove the thick stems from the herbs.
4. 4. Finely chop the herbs.
5. 5. Set aside about one tablespoon of chives for garnish.
6. 6. Put 300 grams of flour into a bowl.
7. 7. Add one teaspoon of baking powder.
8. 8. Add a pinch of salt.
9. 9. Pour 400 milliliters of soy drink into the bowl.
10. 10. Pour in 200 milliliters of sparkling water.
11. 11. Whisk the ingredients with a whisk until you have a smooth batter.
12. 12. Fold the finely chopped herbs into the batter.
13. 13. Brush a medium-sized frying pan with one teaspoon of oil.
14. 14. Heat the pan over medium heat.
15. 15. Pour one ladleful of batter into the hot pan.
16. 16. Tilt the pan to spread the batter thinly and evenly.
17. 17. Cook the pancake for about one to two minutes on each side.
18. 18. Remove the finished pancake from the pan and place it on a plate.
19. 19. Repeat the process with the remaining batter.
20. 20. Let the pancakes cool down.
21. 21. Roll up the cold pancakes.
22. 22. Cut the rolls into thin strips.
23. 23. Pour the vegetable broth into a pot.
24. 24. Bring the broth to a boil.
25. 25. Distribute the warm pancake strips onto the plates.
26. 26. Pour the hot broth over the pancake strips.
27. 27. Sprinkle the soup with the reserved chives.
28. 28. Serve the soup immediately.

Nutrition per serving

• kcal: 365
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 48 g