Summary

Ingredients

• 0.5 ½ large carrot (s)
• 1 large vegetable onion (s)
• 1 clove garlic
• 1 glass chicken stock (400ml)
• 400 ml vegetable stock
• 3 tablespoon soy sauce
• 1 egg (s)
• 3 tablespoon flour
• 30 ml milk
• 2 tablespoon parsley, frozen

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Instructions

1. Cut the onion, carrot and garlic into small cubes and sauté in a little oil. Pour the chicken stock and vegetable stock, bring the soup to a boil and simmer for 15 minutes. Then puree three-quarters so that you can still see a few pieces of carrot and onion. Season with soy sauce.
2. Mix the flour, egg and milk together and bake a pancake from them. Cut this into thin strips and add to the soup. Finally sprinkle the parsley on top.