carrot bouillon

★★★★★ 2
itav789 avatar
By Itav D
from California, CA

You can add more veggi to this soup but the color will be different. I love the orange color of this soup. You can add different spices for you favorite taste. I like the vegetable taste that's why I didn't add other spices and just enough veggi taste and lovely color.

★★★★★ 2
serves 3
prep time 30 Min
cook time 1 Hr

Ingredients For carrot bouillon

  • 2 lg
    carrot, fresh whole
  • 2 sm
    potato, organic - (yellow or russet potatoes)
  • 1 sm
    onions, small white
  • 3 clove
    garlic, fresh
  • 1 dash
    salt and pepper
  • 1 md
    lemon, fine sliced
  • 2 bunch
    parsley, fresh
  • 1 c
    walnuts, diced
  • 5 c
    water or enough to cook
  • 1 1/2 md
    chicken breasts, boneless and skinless (if you like)
  • 3 md
    soup bread bowl
  • 1 dash
    spices - (optional) (you can add your spices in the mixer or as garnish)

How To Make carrot bouillon

  • 1
    Peel all the carrot, potato, onion and garlic.
  • 2
    Add all the peeled veggies and chicken to a big enough pot and add water and spices. Cook them for 30 to 40 minutes.
  • 3
    Cook until veggies are not to soft and not to hard. If the chickens are not cooked yet, take all the veggies out and cook the chicken pcs for longer time to cook.
  • 4
    While you are waiting the soup cool down, not too hot. Start strip and cut the chicken breats very fine in long string/strip.
  • 5
    Pure all cooked veggies (except checken) in the mixer (machine) and mix them till soften and thicken, like bouillon. Just be sure the juice is enough and bouillon doesn't turn to soft or to thick. Boil some water if need to add to mix.
  • 6
    The bouillon is ready and you will see the beautiful orange color soup. You can serve this bouillon in dish or soup bread bowl.
  • 7
    After you pure the bouillon in dish or soup bread bowl, garnish the dish with walnuts, parsley, diced lemon and strip chicken. You can add your spices on top before you serve. BonApetit
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