Julienne Soup

Juliana soup is composed of the following dehydrated vegetables: carrot, onion, leek, parsnip, parsley, celery and white cabbage.

To dehydrate the vegetables they are subjected to a process of selection, washing, peeling, cutting and dehydration using a vacuum oven at 70ºC for 6 hours. All this in a natural way without using chemicals, additives, preservatives or colorants