Ingredienser
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Majs0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Kyllingebouillon2 liters
Sumak1 teaspoon- Chopped parsley2 tablespoons
Citronjuice1 tablespoon
Olivenolie4 tablespoons
Sort peber0
Salt0
Trin
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minNødvendigt udstyr:
Kniv
Skærebræt - 2
Heat the oil in a medium-sized pot, then add the vermicelli and stir over the heat until golden, then add the onion and sauté until slightly softened.
5 minNødvendigt udstyr:
Kedel - 3
Add the pieces of carrot and potato to the onion and stir well, then let it cook on low heat for 4 minutes until softened.
4 min - 4
Add the pieces of bell pepper and corn to the pot, then season with salt, black pepper, sumac, and lemon juice, stir well, and then immediately add the chicken broth.
5 min - 5
Let the mixture boil, then cover and reduce the heat to low.
10 min - 6
Leave the soup on the heat until the vegetables are cooked for about 20 minutes, then remove from heat, sprinkle with parsley, and serve. Enjoy your meal.
20 min
Ernæringsfakta
Majspr. 100gVermicellipr. 100gKyllingebouillonpr. 100gSumakpr. 100gCitronjuicepr. 100gOlivenoliepr. 100gSort peberpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.