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

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.