Vegetable Julienne Soup

Name: Vegetable Julienne Soup
Prep time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 potatoes, in julienne; 1 cup green beans, in julienne; 1/2 cups carrot, in julienne; 1 1/2 cups tomato purée; 2 tablespoons chicken bouillon cube; 7 cups water; 1 dried guajillo chile; 1 teaspoon vegetable oil; pepper; pending; 1/2 cups button mushrooms; 2 zucchinis

María Fernanda Hernandez

A delicious recipe for Vegetable Julienne Soup that, thanks to the cutting of the vegetables, will make the presentation different and you will have a delicious flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 15-02-2022

Preparation

40 mins

Low

Use a mandoline to cut the potato, carrot, mushroom, and zucchini into 2 cm thick julienne strips so they won’t fall apart when cooking. The mandoline, in addition to giving you uniform cuts, will give them a beautiful appearance and 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, place the water and chicken broth in a large pot and cook. Add the tomato puree and the dried guajillo chili. Incorporate the vegetables and boil the soup for approximately 15 more minutes to ensure the vegetables release their flavor. Season with salt and pepper to taste, remove the chili before serving.