Ingrediënten
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Maïs0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Kippenbouillon2 liters
Sumak1 teaspoon- Chopped parsley2 tablespoons
Citroensap1 tablespoon
Olijfolie4 tablespoons
Zwarte peper0
Zout0
Stappen
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minBenodigde hulpmiddelen:
Mes
Snijplank - 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 minBenodigde hulpmiddelen:
Pan - 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
Voedingsfeiten
Maïsper 100gVermicelliper 100gKippenbouillonper 100gSumakper 100gCitroensapper 100gOlijfolieper 100gZwarte peperper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.