Ingredientes
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Milho0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Caldo de galinha2 liters
Sumagre1 teaspoon- Chopped parsley2 tablespoons
Suco de limão1 tablespoon
Azeite4 tablespoons
Pimenta preta0
Sal0
Passos
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minutosUtensílios necessários:
Faca
Tábua de corte - 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 minutosUtensílios necessários:
Panela - 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 minutos - 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 minutos - 5
Let the mixture boil, then cover and reduce the heat to low.
10 minutos - 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 minutos
Fatos nutricionais
Milhopor 100gVermicellipor 100gCaldo de galinhapor 100gSumagrepor 100gSuco de limãopor 100gAzeitepor 100gPimenta pretapor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.