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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.
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Prep Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Course
Soep
Servings
5
persons
Calories
111
kcal
This recipe is:
[recipe_key]
Equipment
koekenpan
Soeppan
Ingredients
1x
2x
3x
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.
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