Vegetable soup II Options

ingredients:Vegetable soup II Options
500 g. muscle or fat acém
cut into eight pieces
Other Ingredients:
500 of whole peeled potato English
4 medium carrots whole peeled
2 large whole peeled cassava 300 grams.
1 whole large onion crusts removed
2 celery stalks cut into thin slices
1 whole leek cut into thin slices
2 tablespoons (soup) oil
4 ripe tomatoes peeled seedless
1 cup salsa with chopped stem, put after the soup ready.
After the finished soup, sprinkle with chopped parsley
Way of preparing:
Cooking the meat without frying with 2 liters of water in a pressure cooker for 30 minutes.
Let cool well before opening the pot.
Remove the meat and add all other ingredients, cooking in the pressure cooker, put another 20 minutes or until, that all the ingredients are cooked.
After all cooked vegetables, beat blender with a little broth.
Can serve separated meat, seasoned as a salad, or add in the soup before serving.
Note:
** Do not put the pressure cooker lid when cooking celery with leaves clogging the valve pan **.
Can replace potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.
In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.
Season the beef soup with plenty of grated onion, parsley and onions chopped and 4 mint leaves, salt, pepper, oil and vinegar. Separate serve.
II option:

To make the broth Meatless:

3 liters of cold water
1 large onion, cut into four pieces,
2 tomatoes cut into pieces,
1 large carrot cut into thick slices,
3 celery stalks of whole
1 packet of parsley and chives tied
2 bay leaves
2 ginger slices peeled
1 leek cut into large pieces
4 whole garlic cloves
2 bouillon tablets (optional)

Way of preparing:
Place the water, picked vegetables chopped into small cubes or pieces and broth, leave cooking for 40 'to 60' minutes, or until they are cooked.


Serve hot.