Vegetable Julienne Soup added to My Recipes successfully.
Category
Soups
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Pretty to the eye and pleasing to the palate!
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz @cookit_nj
Author:Dining In
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Ingredients
2 small carrots
1 leek
1 stalk celery
1 small turnip
3 outside cabbage leaves, shredded
1/2 medium onion, thinly sliced
1 tablespoon Glicks Cottonseed Oil
1/8 teaspoon Gefen Table Salt
small pinch of black pepper
1/8 teaspoon sugar
1 heaping tablespoon Carmel Chicken Soup Mix
4 cups boiling water
chopped fresh parsley
Soup
Directions
Cut carrots, leek, celery, and turnip into very thin strips about two inches long. (To obtain thin carrot and turnip strips, try using a peeler or a julienne peeler. The shredder blade on your food processor can also do the job nicely.) Add cabbage and onion.
In a medium saucepan, over moderate heat, in hot oil, stir vegetables. Add salt, pepper and sugar. Cook, covered, five minutes, or until vegetables are tender.
Combine soup mix with water. Add to the saucepan; simmer over low heat for additional five minutes. Garnish with chopped parsley.
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