Prepared in dried julienne for soups
Prepared from a mixture of selected vegetables, washed, chopped and dehydrated in a vacuum oven at 70ºC for 6 hours. This form of dehydration, in which no chemicals or preservatives are added, allows the aroma and flavor of the vegetables that compose it to be maintained. In a few minutes, you will have a rich and healthy meal ready.
DESCRIPTION
ORIGIN Spain
INGREDIENTS Carrot (Daucus carota l. spp. sativa), onion (Allium cepa l.), leek (Allium porrum l.), chirivia (Pastinaca sativa l.), parsley (Petroselinum hortense crispum), celery (Apium graveolans l.) and white cabbage (Brassica deracea l.)
PREPARATION Put 10 grams of the preparation in a bowl and add 300 ml of water. Bring the mixture to a boil for 10 to 15 minutes and let the soup stand for at least 3 minutes.
ALLERGENS Contains celery and derived products. May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products, and traces of celery and derived products.
CONSERVATION Keep the julienne soup in a cool, dry and dark place