I don’t know about you, but I am ready to get some veggies into my system. The holidays were generally a carb laden rollercoaster, so I think that enough is enough. Therefore, this soup happened. It has an abundance of greens, is light and yet sufficiently filling, but also tastes amazing.

INGREDIENTS:

(Yields 6 generous servings / 1.41 EUR per serving / 8.44 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large leek (0.53 EUR)

4 carrots (0.40 EUR)

8 large Portobello mushrooms (1.07 EUR)

3 garlic cloves (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

½ of medium sized cauliflower head (0.66 EUR)

2 cups frozen peas (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp miso paste (0.53 EUR)

250 grams rice vermicelli (2.76 EUR)

Handful of fresh parsley (0.13 EUR)

METHOD:

Wash, peel and chop up all of the veggies, mushrooms and tofu. Place a large pot with oil on high heat and sauté the white part of leek for a few minutes until slightly translucent. Add in carrots, mushrooms and garlic, then cook those down for about five minutes. Now throw in the remaining green part of leek, kale, cauliflower, peas, tofu, salt, black pepper and red pepper flakes. Cover everything with veggie broth and bring to a boil. Reduce heat and simmer with a lid cracked open for about 15 minutes, until veggies are softened and cooked through. Remove from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose its health benefits from good bacteria.

While your soup is cooking, cook the rice vermicelli in a separate pot according to cooking instructions to al dente. Once everything is ready, place some rice noodles in a bowl and cover with miso soup. Sprinkle with fresh parsley and serve warm.

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Ne znam za vas, ali ja sam spremna da u sebe ubacim brdo zelenjave. Blagdani su uglavnom bili maraton u prežderavanju ugljikohidratima, pa mislim da tome treba stati na kraj. I tako se desila ova juha koja je nakrcana povrćem, lagana, no ujedno i prilično zasitna i super fina.

SASTOJCI:

(Za 6 izdašnih porcija / 10,60 kn po porciji / 63,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki poriluk (4,00 kn)

4 mrkve (3,00 kn)

8 većih šampinjona (8,00 kn)

3 češnja češnjaka (0,75 kn)

½ srednje glavica kelja (2,50 kn)

½ srednje glavica cvjetače (5,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 dimljeni tofu (7,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žličica sušenog chilija u pahuljicama (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice miso paste (4,00 kn)

250 g tankih rižinih rezanaca (20,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte bijeli dio poriluka, sve dok ne postane staklast. Ubacite mrkve, gljive i češnjak, pa kuhajte jedno pet minuta. Sada dodajte preostali zeleni dio poriluka, kelj, cvjetaču, grašak, tofu, sol, papar i čili. Sve zalijte temeljcem i pustite da zavrije. Smanjite vatru, pa krčkajte sa odškrinutim poklopcem 15-tak minuta, dok povrće ne omekša i ne bude kuhano. Maknite s vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija.

Dok vam se juha kuha, skuhajte rižine rezance al dente u posebnom loncu prema uputama na pakiranju. Kada je sve spremno, rižine rezance stavite u zdjelicu pa obilno zalijte miso juhom. Posipajte svježim peršinom i poslužite toplo.