Since spring is now officially here, I have a super healthy and vibrant green soup for you. If you’re looking for ways to pack more nutrients into your diet, definitely check this recipe out. I used radish leaves in here because I had those on hand after buying a big bunch of radishes (yes, the leaves are edible and really healthy, too). However, feel free to sub the radish leaves for any other leafy greens of your choice like spinach, kale, chard or anything else you might fancy.

INGREDIENTS:

(Yields 6 generous servings / 0.59 EUR per serving / 3.55 EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 head of broccoli (0.80 EUR)

500 grams of Brussels sprouts (1.00 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

8 cups water (–)

2 cups frozen peas (0.40 EUR)

Large bunch of radish leaves (0.40 EUR)

Juice of 1 lemon (0.27 EUR)

METHOD:

Wash, peel and chop up all the veggies, including the broccoli stem. Saute the onion on olive oil in a large pot for a few minutes until translucent before adding in garlic, broccoli stems and Brussels sprouts. Cook to slightly caramelize and then add in garlic powder, dried coriander, red pepper flakes, salt, black pepper and water. Bring to a rolling boil, then reduce heat and simmer with a lid cracked open for about 10 minutes.

After ten minutes add the broccoli florets and frozen peas to the soup. Cook for another 10 minutes, then add in the radish leaves. Leave those to cook for just a couple of minutes to wilt down before taking the soup off the heat. Squeeze in the lemon juice and pulse the soup with an immersion blender until smooth and creamy. If you like, you can also reserve a bit of the chunky stuff on the side for garnish. Taste, adjust seasoning and serve immediately, or reserve for later, as this soup reheats wonderfully.

---

Pošto nam je proljeće i službeno započelo, evo vam jedna jako zdrava zelena juhica. Ako želite svoju prehranu obogatiti sa dodatnim vitaminima definitivno isprobajte ovaj recept. Ja sam u juhu stavila i lišće od rotkvice jer sam imala ogromnu količinu nakon što sam kupila veliki pušlek (lišće ne samo da je jestivo, već je i jako zdravo). Međutim, vi slobodno lišće rotkvice zamijenite nekom drugom zelenjavom po vašem izboru, kao što su špinat, kelj, blitva ili što već preferirate.

SASTOJCI:

(Za 6 izdašnih porcija / 4,42 kn po porciji / 26,50 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 glavica brokule (6,00 kn)

500 grama prokulica (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica soli (0.01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

8 šalica vode (–)

2 šalice smrznutog graška (3,00 kn)

Veliki pregršt svježeg lišća rotkvice (3,00 kn)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće, uključujući i stabljiku od brokule. U velikom loncu luk prodinstajte na maslinovom ulju dok ne postane staklast. Dodajte češnjak, stabljiku brokule i prokulice, pa kuhajte da se povrće lagano karamelizira, te onda ubacite češnjak u prahu, korijander, čili, sol, papar i vodu. Pustite da zavrije, smanjite vatru te onda krčkajte sa odškrinutim poklopcem 10 minuta.

Nakon 10 minuta dodajte cvjetiće brokule i grašak, pa kuhajte još 10 minuta. Na kraju dodajte lišće rotkvice i kuhajte sve još samo koju minutu da lišće povene. Maknite juhu s vatre, iscijedite u nju limun i pulsirajte štapnim mikserom dok ne bude kremasta. Ako želite, nešto krupnih komadića možete prethodno sačuvati sa strane za ukrašavanje. Kušajte, prilagodite začine i poslužite. Također, ova se juhica i super podgrijava pa ju možete pripremiti i unaprijed.