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Recipe

Vegetables soup

Name: Vegetables soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2.5 cups Water; 4 baby carrots; 3 zucchini; 2 chayote squash; 5 branches celery; 1 onion; 1 fresh coriander; 1 bunch aromatic herb; to taste salt; 8 balls whole black pepper

10 mins

Low

3.25

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The broths are the basis of many culinary preparations such as soups, creams, rice dishes and various sauces. Savor this vegetable broth, you will love it.

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Ingredients

6 portions

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2.5 cups Water
4 baby carrots
3 zucchini
2 chayote squash
5 branches celery
1 onion
1 fresh coriander
1 bunch aromatic herb
to taste salt
8 balls whole black pepper

Preparation

Place the water, vegetables (except pumpkins), herbs, salt and pepper in the Express® Pressure Cooker. Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame, for about 25 minutes or until constant steam comes out; lower the flame to medium and cook for 20 minutes.

Remove the Express® Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Express® Pressure Cooker add the pumpkins and cook for 20 more minutes or until the pumpkins are slightly soft.

The broth should reduce to 1 ½ liters. Strain and let it finish cooling.

TIPS

You can prepare the broths in large quantities and freeze them for up to 6 months, so that the day you want to make your recipe, you have already been half the way.

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Vegetables soup

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Information per 100gr. Portion, provided by