María Fernanda Hernandez

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María Fernanda Hernandez

Vegetable Julienne Soup

Name: Vegetable Julienne Soup
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 potatoes, in juliana; 1 cup green bean, in juliana; 1/2 cups carrot, in juliana; 1 can mashed tomatoes; 2 squares chicken bouillon cube; 7 cups water; 1 dried guajillo chili; 1 teaspoon vegetable oil; black pepper, to taste; 100 grams mushroom; 2 zucchini

40 mins

Low

4.75

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María Fernanda Hernandez

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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.

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Ingredients

6 portions

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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.