Today we will be baking a soup. Yes, you’ve read this correctly, a soup which comes out of the oven. Incidentally, I had the oven going for some other stuff and thought to myself, why couldn’t I just make a soup in the oven as well? Why, indeed? It’s totally doable. The internet is full of baked potato soup recipes and this is just taking things a step further down the path of lazy. I have zero shame about it, too. In fact, I’m thinking about making a baked mushroom soup next. The possibilities opening before me truly seem endless.

Anyhow, what you will end up here with is a batch of thick yummy paste which you can later take any way you’d like. I’m talking pasta toppings, or stew starters, or just soup. On its own, or with some spinach in, or topped with croutons, or pumpkin seeds, or drizzled with yogurt or cream. It’s like ten meals hiding inside one container of pureed veggies. It’s magic.

INGREDIENTS:

(Yields 10 generous servings / 0.22 EUR per serving / 2.24 EUR for all)

½ small Kabocha squash (0.66 EUR)

2 sweet potatoes (1.07 EUR)

1 large onion (0.10 EUR)

3 large carrots (0.13 EUR)

1 chili pepper (0.07 EUR)

1 small piece of ginger (0.01 EUR)

2 tbsp olive oil (0.08 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

4 garlic cloves (0.09 EUR)

Oil or non-spray for coating the pan (0.01 EUR)

METHOD:

Preheat oven to 200°C. Lightly grease baking tray or coat with non-stick spray, line with parchment paper and set aside. Wash, peel and roughly chop all the vegetables and leave skins only on whole garlic cloves, as we’re baking those whole with skins intact. Toss with olive oil, salt and pepper in prepared baking tray, arrange whole unpeeled garlic cloves among vegetable chunks and bake for 30-45 minutes, until vegetables soften and slightly caramelize. My tray was placed in lower third of the oven as I was baking something above, so the veggies got nice and charred on the bottom.

Allow vegetables to cool enough to handle, squeeze garlic cloves out of their skins and working in batches, run everything in your food processor until smooth and creamy. You might want to add a cup of water for smoother texture and also run things in batches if you have a tiny food processor like me.

For finishing soup, mix two heaping tablespoons of paste with one cup of water and bring to a rolling boil and then serve. Or just store the paste in your fridge or freezer in an airtight container.

I intentionally made seasoning pretty mild so the final soup can later be customized to wish. However, my chilies were insanely hot, so I suggest you only add one chili at a time, or you too might have a real kick with your soup.

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Danas ćemo peći juhu. Da, da, dobro ste pročitali, radimo juhu u pećnici. Naime, desilo se to tako da mi je pećnica već gorila radi nekih drugih stvari, pa sam pomislila, zašto ne bi mogla napraviti i juhu u pećnici? Zaista, zašto ne? Totalno je izvedivo. Internet je krcat receptima za juhu od pečenih krumpira. Ovo je samo korak dalje prema putu lijenosti. Uopće se zbog toga ni ne sramim. Zapravo, već planiram raditi juhu od pečenih gljiva. Mogućnosti koje su mi se otvorile čine se beskrajnima.

Uglavnom, ono što ćete dobiti je gusta fina krema sa kojom kasnije možete raditi svašta. Kao recimo upotrijebiti kao sos za tjesteninu, ili početak nekog finog gulaša, ili jesti samo kao juhu. Čistu juhicu, ili sa špinatom, ili sa krutonima, ili bučinim sjemenkama, ili pokapanu sa jogurtom ili vrhnjem. To je kao čarobni paket od deset jela u jednom.

SASTOJCI:

(Za 10 izdašnih porcija / 1,68 kn po porciji / 16,78 kn za sve)

½ male kabocha tikve (5,00 kn)

2 batata (8,00 kn)

1 veći luk (0,75 kn)

3 velike mrkve (1,00 kn)

1 čili papričica (0,50 kn)

1 mali komadić đumbira (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

4 češnja češnjaka (0,70 kn)

Ulje za premazati posudu za pečenje (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite posudu za pečenje i obložite masnim papirom i stavite na stranu. Operite, ogulite i grubo nasijecite svo povrće, osim češnjaka, jer ćemo njega peći cijelog u ljusci. U pripremljenoj posudi za pečenje pomiješajte povrće sa maslinovim uljem, soli i paprom, pa među povrćem razmjestite i češnjak. Pecite 30-45 minuta, dok povrće ne omekša i ne postane blago karamelizirano. Moj protvan je bio u donjoj trećini pećnice jer sam gore pekla nešto drugo, pa se zato lijepa korica uhvatila sa donje strane.

Pustite da se sve malo ohladi, istisnite češnjak iz ljuski i sve ispasirajte u multipraktiku do kremaste teksture. Možete slobodno dodati šalicu vode da se lakše propasira, a po protrebi i ovisno o veličini vašeg multipraktika, možda ćete morati sve podijeliti u par tura.

Da zgotovite juhu, pomiješajte oko 2 žlice paste sa jednom šalicom vode i stavite da zakuha, pa poslužite. Ili jednostavno spremite pastu za kasnije u hermetički zatvorenoj posudi u hladnjaku ili zamrzivaču.