Soups have the particularity that they are versatile, we can make them with various ingredients, thus providing a diverse array of aromas, flavors and colors. I like thick soups, soups with enough water are called boiled or broths.
The distinctive thing that a soup can have is the animal protein ingredient: Beef, fish, chicken, pork or some other animal; I usually make chicken or cattle soups, sometimes I make cow legs, tails or bones..
The other flavors come from vegetables: Ocumo, auyama, yucca and sweet potato, but you can add green vegetables such as paprika, chives, cilantro, cilantro, oregano and top it off with ripe plantain. I generally don't use marinade or pepper, but salt can never be missing.
The photographs were taken with my cell phone camera, I am contributing 10% of the proceeds to @wox-helpfund.
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Even looking at photographs of this soup you feel a surge of strength :)
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The images reach the brain to activate the neurons, thank you @barski for visiting my blog
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