Pancakes and Vegetable Soup
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 94.2 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 11 g |
Preparation steps
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.
Rinse the parsley, shake dry and chop. Mix half of it into the batter and allow the batter to rest for a few minutes.
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.
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.
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.