Go Back
+ servings
Austrian Pancake Soup
Print

Austrian Pancake Soup (vegan)

A typical traditional Austrian dish veganized. Try this vegan Pancake Soup! Especially great for the colder months & super comforting!
Course Soup
Cuisine Austrian, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 225kcal
Author Elephantastic Vegan

Ingredients

Savory, thin pancakes

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup water
  • baking spray or oil for the pan

Soup

  • 1 teaspoon olive oil
  • 2 small carrots sliced
  • 2 1/4 cups water
  • 2 tablespoons veggie bouillon powder make sure it's vegan
  • 2 tablespoons chopped chives

Instructions

  • Put the flour and salt in a bowl, give it a mix and add the water. Whisk until there are no clumps left. It should be a very thin crepe-like batter.
  • Spray a crepe pan or similar flat pan with oil and bring it to medium heat. Then put in a soup ladle full of the batter and tilt the pan until the batter has spread. It's just like making crepes. Flip once when the crepe is cooked through. The batter should be enough for 4-5 crepes. Then put the pancakes on a cutting board and let them cool off a bit.
  • Heat a teaspoon of oil in a medium-sized pot and add the sliced carrots. Let them roast for a minute or two and add the water and veggie bouillon powder. Let it simmer.
  • When the pancakes are cold enough to handle, roll them in and slice them.
  • Once the soup is hot, divide it into the bowls, add the pancake slices and chives shortly before serving because you don't want them to get too soggy. Enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 43g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1942mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10321IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg