Pancake Soup

- 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

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.