A delicious recipe for Vegetable Julienne Soup that thanks to the cut of the vegetables you will make the presentation different and you will have a delicious flavor.
Learn more about María Fernanda Hernandez
Ingredients6 servings
Preparation
Cut the potato, carrot, mushroom and pumpkin into julienne slices 2 cm thick so that when they are cooked they do not melt. The mandolin besides giving them uniform cuts will give them a very beautiful appearance and will save you a lot of time.
In a pan heat the oil and brown the potatoes, carrots and green beans for approximately 10 minutes.
While the vegetables are browned in a large pot, pour the water and the chicken stock and bring to a boil.
Add the can of tomato puree and dried guajillo chili to the boiling water.
Add the vegetables and boil the soup for approximately 15 minutes more to ensure that the vegetables release their flavor.
Season the soup with salt and pepper to taste and remove the chili before serving.
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