Ingredienti
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Mais0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Brodo di pollo2 liters
Sumac1 teaspoon- Chopped parsley2 tablespoons
Succo di limone1 tablespoon
Olio d'oliva4 tablespoons
Pepe nero0
Sale0
Passi
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minUtensili necessari:
Coltello
Tagliere - 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 minUtensili necessari:
Pentola - 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
Fatti nutrizionali
Maisper 100gVermicelliper 100gBrodo di polloper 100gSumacper 100gSucco di limoneper 100gOlio d'olivaper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.