Broth with julienne vegetables is a light and healthy first course. The julienne-cut vegetables make the dish colorful and full of flavor. Perfect for warming up during cold days.
Cut the vegetables into matchsticks and sauté them over low heat in a little butter, add salt
Moisten them with a little broth and cook for twenty minutes
Add the remaining broth and heat
Serve in a cup with grated cheese
Vegetable Cutter
Pan
Store in the refrigerator in an airtight container for up to 2 days
You can add various vegetables according to your taste
Italia
| Energy (kcal) | 23 |
| Carbohydrates (g) | 4.28 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.07 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.15 |
