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Ingredients
Fladenteig
- 150 g Dinkelmehl
- 75 g Wasser
- 15 g Sonnenblumenöl
- 1 TL Salz
Basensuppe und Fertigstellung
- 10 g frischer Ingwer, in dünnen Scheiben
- 100 g Erdäpfel, speckig, in Stücken
- 50 g Knollensellerie, in Stücken
- 25 g Karotten, in Stücken
- 50 g Lauch, in Ringen
- 800 g Wasser
- ½ TL Salz, etwas mehr zum Bestreuen
- ¼ TL Kurkuma, gemahlen
-
3
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 ½ Gemüsesuppenwürfel (für je 0,5 l) - 75 g Vollkorn-Basmatireis
- 3 TL Sesamsamen, weiß
- Dinkelmehl für die Arbeitsfläche
- 2 - 3 EL Rapsöl zum Ausbacken
- 1 EL Sojasauce
- 1 Spritzer Zitronensaft, frisch gepresst
- 3 EL Sauerrahm
- Pfeffer, frisch gemahlen, zum Bestreuen
- Kresse zum Bestreuen und Dekorieren
- Nutrition
- per 1 Portion
- Calories
- 1380 kJ / 330 kcal
- Protein
- 8 g
- Carbohydrates
- 46 g
- Fat
- 13 g
- Fibre
- 5 g
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