Pancake Soup

Pancake Soup

Blood Sugar: 4Servings: 6Preparation Time: 60minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
50kcal
Sugar
1g
Fat
2g
Fiber
1g
Sat fat
0g
Protein
2g
Carbs
7g
Sodium
210mg

Ingredients

400g / 14.1oz Soup greens (carrots, leek, celeriac, parsley), 240g / 8.5oz White beans, 200ml / 6.76fl oz Milk, 200g / 7.05oz Spelt flour (Type 630), 50ml / 1.69fl oz Mineral water, 4 Egg, 2.5l / 84.5fl oz salt-free Vegetable broth, 2 tbsp Rapeseed oil

Preparation

1. Clean and finely chop 400g soup greens (carrots, leek, celeriac, parsley). 2. Heat 2 tbsp Rapeseed oil in a pot and sauté the vegetables for about 3 minutes. 3. Add 2.5l salt-free vegetable broth, bring to a boil, and simmer on medium heat for 20 minutes. 4. Drain and rinse 240g white beans, add to the soup, and simmer for another 1-2 minutes. 5. In a bowl, whisk 4 Eggs with 200ml Milk, 200g Spelt flour, and 50ml mineral water. 6. Heat a bit of oil in a pan and cook the batter in portions to make golden pancakes. 7. Roll the warm pancakes and cut into thin strips for adults or 2cm wide strips for babies. 8. Add the pancake strips to the soup and serve.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
14% of RDI
Vitamin C
1% of RDI
Omega 3
0% of RDI
Vitamin A
11% of RDI
Calcium
21% of RDI
Folate
13% of RDI

Good to know

This recipe is great for using up leftover pancakes. Pancake strips are perfect for small eaters. For babies, remove the bean skins and mash them with the strips.

How to Prepare

1. Clean and finely chop 400g soup greens (carrots, leek, celeriac, parsley). 2. Heat 2 tbsp Rapeseed oil in a pot and sauté the vegetables for about 3 minutes. 3. Add 2.5l salt-free vegetable broth, bring to a boil, and simmer on medium heat for 20 minutes. 4. Drain and rinse 240g white beans, add to the soup, and simmer for another 1-2 minutes. 5. In a bowl, whisk 4 Eggs with 200ml Milk, 200g Spelt flour, and 50ml mineral water. 6. Heat a bit of oil in a pan and cook the batter in portions to make golden pancakes. 7. Roll the warm pancakes and cut into thin strips for adults or 2cm wide strips for babies. 8. Add the pancake strips to the soup and serve.

Good to Know

This recipe is great for using up leftover pancakes. Pancake strips are perfect for small eaters. For babies, remove the bean skins and mash them with the strips.

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