Sopa verduras con puchero (Al estilo Uruguayo )🐮

Clean and peel the camote, potatoes, yellow zapallo, carrots, and celery.

Cut the celery into small pieces.

Prepare a piece of beef rib (tira de asado) with some fat.

Place the beef in a pot with cold water and bring to a boil.

Skim off the foam that forms on the surface of the water to prevent bitterness in the soup.

Once the foam is removed, add the chopped vegetables (camote, potatoes, yellow zapallo, carrots, and celery) to the pot.

Add 1/2 cup of frozen corn to the pot for flavor.

Add the halved onion to the pot.

First, add the harder vegetables like carrots and corn, and let them cook a bit before adding softer vegetables.

Cover the pot and let it simmer until the carrots are tender.

After some time, add the potatoes and camote to the pot.

Do not add the yellow zapallo yet, as it cooks faster than the other vegetables.

Once the vegetables are tender, remove them from the pot and place them in a bowl.

In a blender, combine some of the cooked vegetables with a bit of broth and blend until smooth.

Return the blended mixture to the pot to make the soup heartier.

Add 500 grams of noodles to the pot and cook until they are done.

Taste the soup and adjust the salt before the noodles finish cooking.

Equipment Needed

Spice Level:

Dietary

Allergens