Recipe to prepare a delicious Ecuadorian Juliana soup at home. This soup combines carrots, parsnips, cabbage, peas, and potatoes in a flavorful broth base, creating a comforting dish full of flavors. Ideal for enjoying on chilly days or sharing with family. Enjoy!
The Ecuadorian Juliana Soup is a delectable dish of julienned vegetables slow-cooked in a tasty broth.
A colorful mix of carrots, parsnips, cabbage, peas, and parsley that delights with every spoonful.
Perfect for sharing on a rainy day with family.
Ecuadorian Juliana Soup
Ingredients
3 tablespoons of Salt
50 grams of Butter
2 tablespoons of Parsley
2 Potatoes
4 Cabbage leaves
120 grams of Peas
2 Parsnips
2 Carrots
1 Onion
2 liters of Broth
Preparation
Step 1 : To prepare this delicious vegetable stew, start by washing, cutting, and setting aside the carrots, parsnips, and cabbage into julienne strips, while cutting the onions and potatoes into thin strips.
Step 2 : Then, in a pot with butter, sauté the onion pieces over low heat, avoiding over-browning.
Step 3 : Next, add the carrots, parsnips, cabbage, peas, and parsley.
Step 4 : Add the broth with salt and let the vegetables cook over medium heat with the pot covered for about 15 minutes.
Step 5 : Afterward, add the potatoes and cook for another 20 minutes.
Step 6 : Finally, the stew is ready to serve and enjoy with your loved ones.
Step 7 : Bon appétit!
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