A delicious recipe for Julienne Vegetable Soup that thanks to the cutting of the vegetables you will make the presentation different and you will have a delicious flavor.
Use a mandolin to cut the potato, carrot, mushroom and pumpkin into julienne strips 2 cm thick so that they do not fall apart when cooked. The mandolin, in addition to giving them uniform cuts, will give them a beautiful appearance and will save you a lot of time.
In a skillet heat the oil and brown the potatoes, carrots and green beans for approximately 10 minutes.
While the vegetables are browning, put the water and chicken broth in a large pot and cook.
Add the tomato puree and the dried guajillo chili.
Stir in the vegetables and boil the soup for about 15 more minutes to ensure the vegetables release their flavor.
Season with salt and pepper to taste, remove chili before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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