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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
How to use: 10 gr of julienne soup per 300 ml of water. Cook for about 15 minutes, another 5 minutes of rest and ready to serve.
Origin: Spain
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
How to use: 10 gr of julienne soup per 300 ml of water. Cook for about 15 minutes, another 5 minutes of rest and ready to serve.
Origin: Spain
