Vegetable soup with crêpes
A fresh vegetable soup with crêpes, the ideal combination (according to most kids). This soup can be served as a starter or as a part of a buffet.
Equipment
- koekenpan
Ingredients
Crêpes
- 1 egg L
- 3 tablespoons flour
- 100 ml milk
- pinch salt
- 1 tablespoon butter
Soup
- 1 onion
- 1 clove garlic
- 1 tablespoon sunflower oil
- vegetable stock
- 1 carrot julienned
- ½ leek trimmed and thinly sliced
- 1 tomato skinned and cleaned of seeds and chopped into small cubes
- sliced crêpes
- 6 sprigs parsley finely chopped
Instructions
Crêpes
- Make a batter for the crêpes: Mix the flour with the egg, milk and a pinch of salt and stir with a whisk until you have a smooth batter.
- Melt the butter in the pan and bake thin crêpes.
- Allow the crêpes to cool slightly. Roll them up and cut into thin strips.
Soup
- Chop the onion and garlic.
- Heat some oil in a pan and fry the onion in 2 minutes until translucent.
- Add the garlic and stir-fry it for a minute.
- Pour in the vegetable stock and bring to the boil.
- Add the carrot and leeks and simmer for 10 minutes.
- Then add the tomatoes and simmer another 2 minutes.
- Add the crêpes to the soup, warm for 1 minute.
- Pour the soup into bowls and garnish with fresh parsley.
Nutrition
Calories: 111kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 41mgSodium: 54mgPotassium: 184mgFiber: 1gSugar: 4gVitamin A: 2640IUVitamin C: 8.6mgCalcium: 44mgIron: 0.8mg
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