Great to top off a comforting dinner in the colder months, and also a great option for eat light with a satiating dish, vegetable soups cannot be missing from our menus at the beginning of the year. The one known as julienne soup is a very popular recipe with variations in each house, easy to adapt to what we have in the fridge and that we propose to enrich with some false noodles rich in protein
The only mystery that the aforementioned noodles have is that it is a kind of very thin french omelette and cut into strips, as if they were that, type noodles noodles typical of Asian soups. As for the vegetables that make up the soup, you can omit and add those that you prefer, even resorting to packs of vegetables already prepared by cutting -raw- to save even more time in the kitchen.
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If we start by washing, drying, peeling and cutting all the vegetables, the soup is made very quickly. You just have to lightly peel the carrots, the celery filaments and the outer layers of the spring onion. Discard hard or ugly ends leek and endive, and the outer leaves that may be damaged.
cut everything julienned, in thin strips (the alcega/spinach leaves in pieces), with a large knife, or use a robot with the appropriate blades. Separately, beat the eggs with the white very lightly in a bowl with a fork or whisk, without foaming, seasoning to taste, and reserve.
Heat a drizzle of olive oil in a large pot with the turmeric, cumin, and black pepper on low power. When they release their aroma, add the vegetables little by little, stirring, and season gently with salt and pepper. Sauté everything for 5-8 minutes. and cover with broth or water to taste. Bring to a boil, lower the heat and cook gently for 15-20 minutes, adding more liquid if necessary.
Meanwhile, heat a good wide non-stick pan, crepe type, over medium-high heat and lightly grease with oil using a brush, spray or kitchen paper. Stir in the beaten egg and pour a portion into the center, swirling the pan quickly to spread it out. in a thin layerand lower the heat.
The idea is to cook three or four very thin tortillas, as if they were very thin crepes. After about 3-5 minutes, when peel off the edgeslift the dough a little with a spatula and turn it over or use your hands if it is easier for us, to brown it on the other side for a couple more minutes.
Go removing each tortilla to a plate and cook the rest. Place them forming a tower, roll them together and cut the roll into rolls of thin strips, to obtain noodles. Serve the soup with these egg noodles as topping and brewer’s yeast or cheese to taste.
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With what to accompany the julienne soup
A good portion of this julienne soup with its dressings and some good wholemeal bread, if we feel like it, will be a light but very satisfying dish perfect both for a simple lunch without more or as a first course before a protein such as baked fish or tofu stir-fry. For dinner we will normally have a smaller portion, although it all depends on the needs of each person.
In addition to serving it with the egg noodles and optional cheese, we can dress it with fresh herbslemon juice, some toasted chickpeas or seeds.
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