Broth with julienne vegetables is a light and healthy first course. The vegetables cut into julienne make the dish colorful and rich in flavor. Perfect for warming up on cold days.
Cut the vegetables into matchsticks and sauté them on low heat in a little butter, adding salt
Add a little broth and cook for twenty minutes
Add the remaining broth and heat it up
Serve in a cup with grated cheese
Vegetable Cutter
Frying Pan
Store in the refrigerator in an airtight container for up to 2 days
You can add various vegetables according to your taste
Italy
| 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 |
