Vegan Pancake Soup
Ingredients
1
Pack(s)
soyana omelette
Some
oil for frying
4
Cup(s)
vegetable stock
2
tb
olive oil
1
pc
leek, finely chopped
1
pc
spring onion, chopped
1
Handful
peas
1
pc
carrot, chopped
1
pc
large celery stick, chopped
1
tb
fresh parsley and dill, chopped
Preparation
1. Slice the vegan omelette alternative lengthwise into thin slices and fry them in a hot pan with some oil until golden brown on both sides. Set aside.
2. Heat the olive oil in a large pot over medium heat, and sauté leeks, celery, spring onions, and carrots for 5 minutes. Add the peas and continue to sauté for another 5 minutes.
3. Add vegetable broth and bring to a boil. Remove from heat, stir in parsley and dill, and set aside.
4. Roll the vegan omelette alternative slices into cylinders (using a thin rod, for example) and cut them in the middle to obtain rolled pieces that are approximately 2 cm high. Gently place them in soup bowls.
5. Carefully pour the broth with vegetables over the vegan omelette rolls, decorate with fresh herbs, and serve immediately.
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