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Vegetable Julienne Soup


Pretty to the eye and pleasing to the palate!


Make the Soup

1. Cut carrots, leek, celery, and turnip into very thin strips about two inches long. Add cabbage and onion.
2. 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.
3. Combine soup mix with water. Add to the saucepan; simmer over low heat for additional five minutes. Garnish with chopped parsley.


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.


Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz