Vegetable Soup with Pancake Strips
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
149
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 5.88 g | (6 %) | ||
| Fat | 2.46 g | (2 %) | ||
| Carbohydrates | 26.48 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.02 g | (10 %) |
more nutritional values
| Vitamin A | 352.38 mg | (44,048 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.02 mg | (9 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 32.63 μg | (11 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 3.11 μg | (7 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 11.88 mg | (13 %) | ||
| Potassium | 325.39 mg | (8 %) | ||
| Calcium | 101.37 mg | (10 %) | ||
| Magnesium | 19.13 mg | (6 %) | ||
| Iron | 3.14 mg | (21 %) | ||
| Iodine | 20.63 μg | (10 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 0.83 g | |||
| Cholesterol | 41.08 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 onions
- ½ Fennel bulb
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 3 Juniper berries
- salt
- peppers (from the mill)
- For the pancakes
- 1 egg
- 50 grams Pastry flour
- 100 milliliters milk
- butter
- 3 Tbsps scallions
Preparation steps
1.
Rinse the vegetables if necessary, then peel, roughly cut and boil with the spices in 1.5 liters (approximately 5 cups) of water and let simmer for 30 minutes.
2.
Pour the soup through a fine strainer and season with salt and pepper.
3.
For the pancakes: mix flour, egg and milk into a smooth dough, season with salt and pepper and let sit for about 15 minutes.
4.
In a nonstick skillet with a little butter, bake the pancakes thinly, roll up and keep warm.
5.
To serve, cut the pancakes into thin slices, put into bowls, fill the bowls with the hot vegetable bouillon and serve sprinkled with chopped chives.
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