Vegan German Flaedle Soup (Pancake Soup)
A pancake soup is known as a meal for poor people, cause the ingredients you need are very cheap: flour, milk, and vegetable broth. I know the dish from my family and always liked the idea of adding pancakes to a soup. Who came up with this genius idea?
We prepare the soup without any animal products. The only ingredient we had to substitute are eggs. They make sure that the pancakes come out soft and elastic. We replaced them with some chickpea flour, which works very good. The only difference is that you can't roll the pancakes to cut them into strips. This is how you would traditionally proceed. But that's no problem, cause the pancakes can also be cut into strips without rolling them up. Make sure that you serve a strong vegetable broth, so the soup doesn't come out watery. And that's it! Quick and simple.
Vegan German Flaedle Soup (Pancake Soup)
Ingredients
- 125 g (1 cup) flour
- 10 g (1 tbsp) chickpea flour
- 200 ml (0.75 cup) plant-based milk
- 2 l (8.45 cups) vegetable stock
- 10 g (0.33 oz) fresh chives
- vegetable oil for frying
- salt
- pepper
- nutmeg
Instructions
Add flour, chickpea flour, salt, pepper, a pinch of nutmeg, and plant-based milk in a bowl until you get a smooth batter. Let the batter rest for approx. 10 minutes.
Heat vegetable oil in a non-stick frying pan. Add a ladle of the batter and fry pancakes one by one. Remove each pancake from the frying pan and drain on paper towels, then continue with the next pancake. Once all of the batter is used up, cut each pancake into thin stripes.
Add vegetable stock to a pot and bring to a boil. In the meantime, wash and finely chop chives.
Divide pancake stripes to serving plates, pour over vegetable broth, and serve with chopped chives.
