Flädle Pancakes Vegetable Soup

Flädle Pancakes Vegetable Soup

For this pancake pancake vegetable soup first fill tomatoes and courgettes in a bowl. Cover with boiling water. Allow to soak briefly. Peel and chop the vegetables and onions. Drain the tomatoes and courgettes. Cut into small cubes. Heat 1/2 tbsp oil in a pot. Brown the vegetables. Add stock and water. Bring to the boil. Season the vegetable soup with salt. Switch to medium level. Cut the broccoli into florets and add to the soup. Let the soup simmer for 15 minutes. To make the pancakes, first stir the flour with the milk until smooth. Stir in egg. Season with salt. Heat 1/2 tablespoon oil in a pan. Pour the dough into the pan. Bake a thin pancake. Remove from the pan and roll up. Cut the pancakes into thin slices. Just before serving. Add the pancakes to the vegetable soup.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
300 kcal
38 g
17 g
12 g

(C)opyright by Marions Kochbuch