Recipes Salad and vegetable Soups, stews and legumes recipes

Julienne vegetable soup

Julienne vegetable soup


  • Easy
  • 40 minutes
  • For 4 people
  • 0.8 € / person
  • 160kcal per 100g.

How to prepare a julienne of vegetables?

Cold in the bones?  I have the cure, a very warm vegetable soup that brings heat to the body, a large spoon dish.

This time the body asks us soup and cook it touches, recently I had two of my favorites: onion soup ,  the garlic soup or Castilian soup   or the like vegetable soup Minestrone . 

Today’s is one of the healthiest, most nutritious, with multiple properties that make it essential in any of the months of the year and the best solution for the coldest days .

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This traditionally simmered soup is a classic of my childhood nights when I stayed in the village on weekends and my grandmother Lucrecia made us bean or vegetable broth for dinner.

I remember being next to the wood stove very close to take advantage of the heat with a well-filled brass cup of soup in my hands, just think about it and heat is already entering my body.

The vegetables that my grandmother included in the Juliana soup used to be the ones from the garden, in this case I have added some more. Although I recommend this recipe, put the ones you like the most and prepare your favorite vegetable soup, to your liking.

I leave you with this comfortable soup that deserves a place in your weekly winter menu, I hope you enjoy it.

Preparing the vegetables for the soup

  1. We wash all the vegetables that we are going to use in this soup very well, in this case: onion, carrots, turnip, leek, celery, white cabbage and tomato.
  2. As I said in the introduction you can use those that you like, this recipe is very good with pumpkin, cauliflower, shallots, beans, a sprig of fennel for the most daring, even turnip greens or kale.
  3. Always use seasonal vegetables. Although it is a recommended soup for winter, you can take it throughout the year.
  4. We cut all the vegetables except the thin julienne tomato. It is essential that it be fine so that when cooking everything is done earlier, if you have time and want it with thicker pieces you only have to try the soup until it is to your liking.
  5. The julienne cut consists of cutting the vegetables into long and very thin strips.
  6. So a good cutting board, a sharp knife and that everything is more or less the same size is essential.
  7. We can also call this type of cut “wedges” or “half moons.”
  8. Because of the resulting shape, especially when we talk about onions or round vegetables. We reserve all the vegetables in a bowl.
  9. We wash and chop the parsley. We reserve.
  10. Peel and fillet the garlic, it does not need to be very fine.
  11. Garlic must give odor and also provide the emulsion between sweet paprika, water and oil for the soup to be excellent. We reserve in a bowl. Wash and dice the tomato.

Initial stir-fry for vegetable soup

  1. We choose a large casserole, heat the oil in the bottom and introduce the garlic. We sauté until they start to take on a golden color (but be careful that they don’t come off).
  2. Stir with a wooden spoon in an enveloping manner until the flavors come together for a few seconds without letting it burn.
  3. When the garlic is roasted honey, we sprinkle with the sweet paprika, I like it that way, although many people do it with hot paprika, it all depends on the cook.
  4. The paprika fulfills a double function: it gives that warm color to the broth and also provides aroma.
  5. It is important to do it with the saucepan out of the fire to prevent the paprika from burning. That way we won’t have an unpleasant bitter taste that would spoil the soup.
  6. We remove everything well and that the oil is combined with the garlic and the paprika.
  7. We put the saucepan back on the fire, always on low heat so that it is done little by little.

Cooking the vegetables. Final presentation of the vegetable soup

  1. Add all the vegetables that we have cut into julienne strips, the diced tomato and the chopped parsley.
  2. We fry everything for 2-3 more minutes. Add the water. Cook over moderate heat for about 30 minutes, with the saucepan slightly covered. During that time there is no need to stir the soup.
  3. Add salt, freshly ground black pepper and a touch of grated nutmeg. Only at the end of cooking the soup.
  4. We serve very hot in a bowl or deep plate. Sprinkle with a little chopped coriander or parsley. Finally a splash of oil as a decoration. Take advantage!

They are made very fast and their elaboration is super simple.

If you still do not have it clear, I leave you a step by step in photos of this recipe for julienne vegetables . Do not miss any detail and it will be perfect.

Tips for a perfect vegetable soup

  • You can add a few pieces of good fried bread. For this type of soup, Castilian bread, made of white wheat, is not going to be painted.
  • If you are on a diet, this soup without the bread and without the oil at the end is a great way to start a dinner. It contains a lot of liquid that when taken hot fools the stomach and satiates the appetite.
  • If you are not on a diet you can tune the vegetable soup with some meat. Or with a good chicken broth, with a few pieces of bacon or even fish. It works well with cod, conger eel or hake.
  • To prepare this recipe in less time we can cook the vegetables in a pressure cooker or express.
  • The cooking time in the express pot will be 8 minutes. You will only have to put it in the pot and boil the soup for another 10 minutes. In this way we will reduce the preparation time in half. I have prepared it in two ways, the richest is over low heat but if you do not have time … you know.
  • A bay leaf does very well in cooking. And one of the most important recommendations, as I was saying, is that the broth is always on low-medium heat.
  • Lastly, it goes without saying that what differentiates ordinary vegetable soups from extraordinary vegetable soups are the ingredients.

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