Vegan Pancake Soup

Ingredients

• 2 carrots (100 g each)
• 2 parsley roots (50 g each)
• 0.25 celery root (125 g)
• 1 leek stalk (250 g)
• 1 onion
• 2 Garlic cloves
• 3 sprigs parsley
• 3 sprigs lovage
• 3 tbsp Rapeseed oil
• 2 Bay leaves
• 1 tbsp juniper berries
• 1 tsp peppercorns
• 0.5 cup watercress
• 175 g whole‑grain flour
• 0.5 tsp Baking powder
• 230 ml plant drink (plant milk)
• 100 ml sparkling mineral water
• 0.5 tsp Salt

Instructions

1. 1.

   Clean, wash and cut the vegetables into uniform pieces; peel the garlic. Wash and shake dry the parsley and lovage.

2. 2.

   Heat 2 tbsp rapeseed oil in a large pot and lightly sauté the chopped vegetables with the garlic cloves. Add 1 l cold water, then stir in the parsley, lovage, bay leaves, juniper berries, peppercorns (without salt). Cover and bring to a gentle simmer, letting it cook for about 2½ hours so the soup stays clear.

3. 3.

   After cooking, strain the soup into a second pot and season. Cut fresh watercress from the bed, wash and shake dry.

4. 4.

   For the vegan pancakes, mix flour and baking powder. Whisk in plant drink and sparkling mineral water until smooth; season with salt. Heat remaining rapeseed oil in a pan and cook thin pancake batter portions to golden brown.

5. 5.

   Roll the cooked pancakes and cut them into thin strips or small squares.

6. 6.

   To serve, place the pancake strips in a terrine or on a plate, pour hot soup over them, and sprinkle with watercress before serving.