Ingrédients
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Maïs0.5 cup- Large onion1 piece
Vermicelles0.5 cup
Bouillon de poulet2 liters
Sumac1 teaspoon- Chopped parsley2 tablespoons
Jus de citron1 tablespoon
Huile d'olive4 tablespoons
Poivre noir0
Sel0
Mesures
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minutesMatériel requis:
Couteau
Planche à découper - 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 minutesMatériel requis:
Marmite - 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 minutes - 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 minutes - 5
Let the mixture boil, then cover and reduce the heat to low.
10 minutes - 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 minutes
Faits nutritionnels
Maïspour 100gVermicellespour 100gBouillon de pouletpour 100gSumacpour 100gJus de citronpour 100gHuile d'olivepour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.