Preparation Time:
30 minutes
Ingredients:
1 cup of peeled and grated pumpkin using the coarse side of a grater
1 cup of peeled and grated carrot using the coarse side of a grater
1/2 cup of cauliflower, divided into small florets
1/4 cup of green-red bell pepper, without veins and seeds, finely sliced
3/4 cup of tender corn kernels
1 small onion, about 3/4 cup, finely chopped
1 small potato, about 3/4 cup, peeled, washed, and grated using the coarse side of a grater
1/2 cup of the white part and some of the green part of scallions, chopped
1 tablespoon of oil
5 1/2 cups of beef or chicken broth
3/4 teaspoon of salt
1/8 teaspoon of ground pepper
5 drops of hot sauce
2 tablespoons of cilantro, just the leaves, chopped.
Instructions:
The vegetables are washed and prepared. In a pot, oil is heated. The vegetables are added and cooked, stirring for about 4 minutes until slightly wilted. The broth, salt, pepper, and hot sauce are added, brought to a boil, and then covered and cooked for about 15 to 20 minutes. Cilantro is stirred in and then removed from the heat.
Rations:
4