Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

The cool winter weather makes me crave nothing more than soups. I could eat all the soups ever. Spicy, mild, creamy or clear, just bring those soups on and I’ll love them all the same. This soup is super easy to make and quite hearty thanks to the barley and potatoes, so it basically makes a full lunch. There’s nothing more comforting than getting cozy under a blanket with a nice bowl of this deliciousness.

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INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.29 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

500 grams white mushrooms (2.00 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

3 tbsp vegan butter (0.40 EUR)

3 carrots (0.30 EUR)

3 potatoes (0.30 EUR)

4 garlic cloves (0.13 EUR)

1 cup of barley (0.13 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, white mushrooms, shiitake mushrooms and butter to a large pot on high heat then saute for about ten minutes to slightly caramelize. Now add in carrots, potatoes and minced garlic, stir and cook for additional five minutes to get things lightly browned. Finally, add in barley, tomato paste, salt, black pepper, red pepper flakes, soy sauce and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 45 minutes, until the barley is thoroughly cooked through. Serve warm with a slice of some nice bread, or portion out to have for later, as this soup reheats great.

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U hladnim zimskim danima (iako, nije baš i da je ove godine neka zima) jedu mi se samo juhe i juhe. Ljute, blage, kremaste ili bistre, samo mi dajte juhice i meni budu sve bile super. Ovaj recept u nastavku je totalno jednostavan za napraviti, a dobiti ćete zasitno jelo zahvaljujući ječmu i krumpirima, pa zapravo može proći i kao kompletan ručak. A meni nema ništa draže nego se fino umotati doma u dekicu sa zdjelicom ove fine juhice.

SASTOJCI:

(Za 6 porcija / 6,60 kn po porciji / 39,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

100 g shiitaka (7,50 kn)

3 žlice veganskog maslaca (3,00 kn)

2 mrkve (2,25 kn)

3 krumpira (2,25 kn)

4 češnja češnjaka (1,00 kn)

1 šalica ječma (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, šampinjone, shiitake i maslac dodajte u veliki lonac na jakoj vatri, pa dinstajte desetak minuta da se gljive blago karameliziraju. Sada ubacite mrkve, krumpire i češnjak, dobro promiješajte te kuhajte jedno pet minuta da sve dobije boju. Na kraju dodajte i ječam, koncentrat rajčice, sol, papar, čili, soja sos i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok se ječam ne skuha do kraja. Poslužite odmah sa kriškom nekog finog kruha ili pak rasporedite u porcije za kasnije, pošto se ova juhica super podgrijava.

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

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Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Whenever I’m in doubt about what I want to eat, I know that I can never go wrong with a bowl of delicious soup. This one is fortified with cannellini beans, which makes it super hearty and filling. I’m definitely craving lighter foods now that the holidays and all the festivities are over, so this soup gives my tummy a much needed break.

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INGREDIENTS:

(Yields 6 servings / 0.75 EUR per serving / 4.51 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

300 grams of oyster mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

400 grams of frozen cauliflower (1.00 EUR)

1 can of cannellini beans (0.67 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Wash the mushrooms and tear them up in strips. Peel and dice the onion. Add the oil and the mushrooms to a large pot on medium-high heat and cook for about 10 minutes until caramelized. After ten minutes add in the diced onion and cook for about five minutes to soften. Then add in the cauliflower, cannellini beans, garlic powder, salt, black pepper, bay leaf, parsley and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and fish out and discard the bay leaf. Pulse the soup through with an immersion blender until creamy and smooth. If you’d like to keep some texture, set some chunks aside before pulsing. Taste and adjust seasonings, then serve. This soup also reheats great and is an excellent option for meal prep. Some fresh croutons would also go wonderfully with it.

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Kada god imam nekih dilema oko toga što bih jela, znam da nikada neću pogriješiti sa nekom finom juhicom. Ova u nastavku je još podebljana sa bijelim grahom, tako da je baš izdašna i zasitna. Sada kad su nam prošli blagdani i slavlja, definitivno mi se jede laganija hrana, a sa ovom sam juhom i svojem trbuhu dala priliku da se malo odmori.

SASTOJCI:

(Za 6 porcija / 5,61 kn po porciji / 33,66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

300 g bukovača (15,00 kn)

1 veliki luk (0,75 kn)

400 g smrznute cvjetače (7,50 kn)

1 konzerva bijelog graha (5,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite gljive i natrgajte ih na trakice. Ogulite i nasjeckajte luk. Ulje i gljive ubacite u veliki lonac na srednje jakoj vatri, pa ih kuhajte desetak minuta da se blago karameliziraju. Nakon desetak minuta dodajte i luk, te sve kuhajte još pet minuta da omekša. Onda dodajte cvjetaču, grah, češnjak, sol, papar, lovor, peršin i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta maknite s vatre, ispecajte i bacite lovorov list, te juhu propasirajte štapnim mikserom dok ne bude glatka. Ako želite malo teksture u juhi, prije pasiranja odgrabite na stranu malo gustiša. Kušajte i prilagodite začine, pa poslužite. Ova juha se super podgrijava pa je odlična opcija za skuhati unaprijed i ponijeti na posao. Također, izvrsno bi išla i poslužena sa svježim domaćim krutonima.

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

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INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

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Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

If you are looking for ways to up your tomato soup game and make the whole dish a bit substantial, then this will be a perfect recipe for you. Served with a good dose of finely grated hard cheese and some freshly made cheesy croutons, this soup is to die for. You don’t even have to ask, but yes, it is very simple to make and quite cheap.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.34 EUR for all)

For the soup:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 sundried tomatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tsp brown sugar (0.01 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups tomato puree (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of cannellini beans (0.67 EUR)

4 cups veggie broth (0.27 EUR)

For croutons:

4 slices of stale bread of choice (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

¼ cup of finely grated hard cheese (0.40 EUR)

For serving:

½ cup of finely grated hard cheese (0.40 EUR)

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METHOD:

Peel and finely dice onion, garlic and sundried tomatoes. Saute the onion for about 5 minutes to slightly caramelize then add in garlic and sundried tomatoes. Cook for just a minute before adding salt, black pepper, red pepper flakes, garlic powder, paprika, oregano, sugar, diced tomatoes, tomato puree, tomato paste, beans and veggie broth. Bring to a rolling boil, reduce heat and simmer covered for about 30 minutes. You can definitely cut down the cooking time, but the flavors will intensify over time and the soup will only taste better as it simmers away.

While the soup is simmering, prepare the croutons. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the bread into small cubes and toss with olive oil, salt, pepper and cheese. I used Grana Padano for croutons and later on to serve over soup, but any similar sort of cheese would work just as well. Spread the coated bread cubes on a prepared baking tray and roast for 10-15 minutes, until crispy and golden to your liking.

When the soup is done, pulse it with immersion blender until smooth. Serve warm, sprinkled with cheese and croutons. This soup also reheats great, so be sure to cook up a bigger batch as a meal prep.

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U slučaju da tražite način kako nabrijati običnu juhu od rajčice i pretvoriti ju u cijeli obrok, ovo će biti savršen recept za vas. Poslužena sa dobrom dozom fino ribanog tvrdog sira i svježim hrskavim krutonima, juha je čista fantazija. I ne morate niti pitati, ali da, juha je skroz jednostavna za pripremiti i prilično jeftina.

SASTOJCI:

(Za 6 porcija / 5,39 kn po porciji / 32,34 kn za sve)

Za juhu:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 sušene rajčice (2,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žličice smeđeg šećera (0,10 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva bijelog graha (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Za krutone:

4 šnite starog kruha po izboru (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

¼ šalice fino ribanog tvrdog sira (3,00 kn)

Dodatno za posluživanje:

¼ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte luk, češnjak i sušene rajčice. Luk prodinstajte pet minuta na maslinovom ulju da se blago karamelizira, pa onda dodajte češnjak i sušene rajčice. Kuhajte tek koju minutu prije nego ubacite sol, papar, čili, češnjak u prahu, papriku, origano, šećer, pelate, pasiranu rajčicu, koncentrat rajčice, grah i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Zapravo možete i skratiti vrijeme kuhanja ako ste u žurbi, ali što se dulje juha bude kuhala, to će okus biti bolji i intenzivniji.

Dok se juha krčka pripremite krutone. Pećnicu zagrijte na 180°C te obložite protvan papirom za pečenje. Kruh narežite na kockice i pomiješajte sa maslinovim uljem, solju, paprom i sirom. Ja sam upotrijebila Grana Padano, kako za krutone, tako i kasnije za posipanje po juhi, ali bilo kakav sličan sir bi također funkcionirao. Začinjene krutone rasporedite po pripremljenom protvanu i pecite 10-15 minuta dok se ne zahrskaju po vašem ukusu i ne budu zlatno-smeđi.

Kada je juha gotova propulsirajte ju štapnim mikserom da bude kremasta. Poslužite ju toplu, posipanu sa sirom i sa krutonima. Ova se juha super podgrijava, pa svakako skuhajte veći lonac da imate i za kasnije.

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

If you’re in a mood for a cozy soup recipe, you’ll love this one. The sweet potato and carrot combo will ensure lovely sweet and earthy flavors. Of course, as are 99% of things on this blog, this soup is cheap and easy to make.

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INGREDIENTS:

(Yields 6 servings / 0.51 EUR per serving / 3.07 EUR for all)

2 tbsp sunflower seed oil (0.09 EUR)

1 large onion (0.10 EUR)

1 large sweet potato (1.00 EUR)

6 carrots (0.60 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in the oil, onion, sweet potato and carrots. Saute for about 10 minutes, until the veggies are slightly caramelized. Add in the tomato paste, salt, black pepper, red pepper flakes, garlic powder, paprika, curry powder, oregano, basil, parsley and veggie broth, then bring to a rolling boil. Reduce heat and simmer with a lid cracked open for 30 minutes.

After 30 minutes turn off heat and pulse everything with an immersion blender until smooth and creamy. You can also reserve some of the chunks aside if you’re in a mood for some texture in your soup. Serve warm. This soup also freezes and reheats well, so go ahead and whip up some extra portions.

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Ako ste raspoloženi za neku finu juhicu, ova bi vam se mogla svidjeti jer kombinacija batata i mrkve daje odličnu slatku i duboku aromu. Naravno, kao što je slučaj sa 99% ostalih stvari na ovom blogu, ova juha je jeftina i jednostavna za pripremu.

SASTOJCI:

(Za 6 porcija / 3,74 kn po porciji / 22,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 veliki batat (7,50 kn)

6 mrkvi (4,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

2 žličice curry praha (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, batat i mrkve. Dinstajte desetak minuta da se sve blago karamelizira. Sada ubacite koncentrat rajčice, sol, papar, čili, češnjak, papriku, curry, origano, bosiljak, peršin i temeljac. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem jedno pola sata.

Nakon 30 minuta maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Ako ste raspoloženi za nešto teksture, dio juhe odgrabite prije blendanja i sačuvajte sa strane. Poslužite toplo. Ova se juhica super smrzava i podgrijava, pa obavezno skuhajte koju porciju više.

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

You know what day it is today? It’s creamy soup day! I mean, if you ask me, any day could and should be a creamy soup day. And yes, this soup is easy and delicious, so you better get your ingredients ready and whip it up.

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INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.06 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

250 grams of oyster mushrooms (1.00 EUR)

2 large potatoes (0.20 EUR)

½ tsp garlic powder (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp dried parsley (0.13 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Clean the mushrooms and tear them into bite-sized pieces. Add the oil, onion, garlic and carrots to a big pot on high heat and saute for about five minutes to slightly soften. Add in the mushrooms, give a good stir and cook for ten minutes so everything gets nicely caramelized. Now add in the potatoes, garlic powder, salt, pepper, parsley and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes, turn off heat and pulse the soup with an immersion blender. If you like, you can reserve a bit of chunks before pulsing to keep some texture in the soup, but this is totally optional. Taste and adjust seasoning and serve warm. This soup also reheats well so it’s a good option for meal prep.

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Znate li koji je danas dan? Danas je dan za kremastu juhicu! Mislim, ako se mene pita, baš bi svaki dan mogao i trebao biti dan takvih juha. I da, ova je juhica lagana i jednostavna, tako da skupite sve sastojke i bacite se na kuhanje.

SASTOJCI:

(Za 4 izdašne porcije / 3,84 kn po porciji / 15,36 kn za sve

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

250,00 g bukovača (7,50 kn)

2 velika krumpira (1,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice sušenog peršina (1,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Gljive očistite pa ih natrgajte na komadiće veličine zalogaja. Ulje, luk, češnjak i mrkve stavite u veći lonac na jakoj vatri, te ih dinstajte oko pet minuta da malo omekšaju. Ubacite gljive, dobro promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte i krumpire, češnjak u prahu, sol, papar, peršin i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre i propulsirajte ju štapnim mikserom. Ako želite, možete nešto povrća i gljiva sačuvati sa strane prije blendanja, da vam juha ima zanimljiviju teksturu. Taj dio je totalno po vašem izboru. Kušajte i prilagodite začine, pa poslužite toplo. Ova se juhica također dobro podgrijava, pa je super opcija za pripremiti unaprijed.

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)