SUMMER GARDEN VEGETABLE SOUP


Ingredients:
2 pieces 11g MAGGI Beef Broth Cube
4 cups water
1 medium potato, cubed
2 small carrots, cubed
1 cup snow peas(chicaro)
2 tbsp cornstarch dissolved in
3 tbsp water
1 300g can NESTLE CREAM
parsley sprigs


Procedure:
1.  Boil 4 cups water with MAGGI Beef Broth Cube.
2.  Add in potatoes and carrots. Simmer until tender.
3.  Add chicharo. Put in cornstarch dissolved in water then
     stir in NESTLE CREAM. Simmer about 2 minutes more. 4. 
     Serve soup hot or cold garnished with parsley sprigs.

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