Pancakes and Vegetable Soup

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Pancakes and Vegetable Soup
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
361
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie361 cal.(17 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.3 mg(19 %)
Vitamin K94.2 μg(157 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.4 mg(29 %)
Folate107 μg(36 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C76 mg(80 %)
Potassium860 mg(22 %)
Calcium174 mg(17 %)
Magnesium65 mg(22 %)
Iron2.4 mg(16 %)
Iodine23 μg(12 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6.8 g
Uric acid110 mg
Cholesterol77 mg
Complete sugar11 g

Ingredients

for
4
For the pancakes
120 grams Pastry flour
¼ l milk
1 egg
salt
freshly ground peppers
1 bunch parsley
2 Tbsps butter
For the vegetable soup
100 grams carrots
100 grams Kohlrabi
100 grams Broccoli
100 grams Turnip
100 grams green Asparagus
100 grams Snow peas
200 grams potatoes
1 onion
2 garlic cloves
2 Tbsps olive oil
1 l Vegetable broth
Nutmeg
How healthy are the main ingredients?
potatocarrotKohlrabiBroccoliTurnipSnow pea

Preparation steps

1.

For the pancakes, pour the flour into a bowl and stir until smooth with the milk. Add the egg and mix well. Season with salt and pepper. Add water if the batter is too thick.

2.

Rinse the parsley, shake dry and chop. Mix half of it into the batter and allow the batter to rest for a few minutes.

3.

Heat a pan with a small amount of butter, add a small ladle of batter, rotate and tilt the pan to coat thinly and cook the pancakes on each side until golden brown, about 2 minutes. Set aside, allow to cool and proceed with the rest of the batter.

4.

For the soup, rinse, trim and chop the vegetables. Peel the onion and garlic, chop, and sauté in a pot with hot oil. Add the vegetables and cook briefly. Pour in the broth and simmer for 20 minutes, until the vegetables are cooked.

5.

Roll up the pancakes and cut into fine strips. Season the soup with salt, pepper, and nutmeg, and distribute into 4 bowls. To serve, garnish the soup with the pancake strips and herbs.