Carrot Soup with Pancake Cubes

Ingredients

• 1 small onion
• 100 g celery root (1 piece)
• 400 g carrots (4 carrots)
• 2 tsp oil
• 3 tsp whole wheat flour
• 250 ml vegetable broth
• 350 ml milk (1.5% fat)
• 1 egg
• 0.25 bunch Parsley
• 3 tbsp grated cheese (e.g., Gouda)
• 2 tbsp tahini
• Salt

Instructions

1. 1.

   Peel and finely dice the onion. Wash, peel, and dice the celery root. Peel, wash, and cut the carrots into about 1 cm thick slices.

2. 2.

   Heat 1 tsp oil in a pot and sauté the onion cubes until translucent.

3. 3.

   Add the celery root and carrots, sprinkle with 1 tsp flour, and stir over medium heat for 2-3 minutes.

4. 4.

   Pour in the vegetable broth and 200 ml milk. Simmer gently for about 15 minutes.

5. 5.

   Meanwhile, whisk the egg with the remaining flour and 5 tbsp milk into a smooth batter.

6. 6.

   Wash, dry, strip, and finely chop the parsley. Fold it and the cheese into the pancake batter.

7. 7.

   Heat the remaining oil in a small non-stick pan. Pour in the batter and cook over medium heat until both sides form thick pancakes.

8. 8.

   Remove the pancakes, let them cool slightly, then cut into cubes.

9. 9.

   Add tahini to the carrot soup and blend everything finely with an immersion blender. Froth the remaining milk with the blender and stir it into the soup. Season with salt, sprinkle the pancake cubes on top, and serve.