soup

Red Thai Curry Noodle Soup (vegan) / Rezanci u crvenom tajlandskom curryu (veganski)

Crunch Crunch Away, , , , , , 3 Comments

Happy New Year, dear friends! I hope that 2021 brings you all much joy and happiness. I won’t go into the current state of things – everyone is struggling in their own way. But here is a delicious and nourishing recipe for you to try out so that you can kickstart the year off with loads of energy.

Just a small heads up before we start, though. Please note that my curry paste was pretty mild, so adjust the amount from the below recipe depending on how spicy you like your food.

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INGREDIENTS:

(Yields 6 servings / 1.05 EUR per serving / 6.31 EUR for all)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

1 red pepper (0.20 EUR)

2 green bell peppers (0.40 EUR)

6 garlic cloves (0.20 EUR)

4 tbsp red Thai curry paste (0.53 EUR)

1 tsp chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 can full-fat coconut cream (1.00 EUR)

6 cups of veggie broth (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Block of plain firm tofu (0.80 EUR)

200 grams rice vermicelli (0.40 EUR)

200 grams frozen leafed spinach (0.40 EUR)

Additional:

Lime wedges for serving (0.40 EUR)

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METHOD:

Peel, wash and chop up the veggies and tofu. Add coconut oil, the onion and the peppers to a wok or a deeper pot on medium heat and saute for about 5 minutes, until slightly caramelized. Add in minced garlic, curry paste, chili paste and tomato paste, stir and cook for a minute until the spices become fragrant. Then add in salt, coconut cream, veggie broth, smoked and firm tofu and bring to a rolling boil. Reduce heat and simmer for about 10-15 minutes, so all the flavors have time to combine.

Add in rice vermicelli and frozen leafed spinach, give a good stir and turn off heat. Cover with a lid and let it all sit for about five minutes, so the noodles can cook from residual heat and the spinach thaws. Serve with a squeeze of fresh lime juice and some extra lime wedges.

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Sretna vam Nova godina, dragi prijatelji! Nadam se da će vam 2021. svima donijeti puno sreće i veselja. Neću uopće ulaziti u trenutno stanje stvari – svatko se bori na svoj način. Međutim, evo vam jedan ukusan i hranjiv recept koji možete isprobati kako bi ste godinu započeli puni energije.

Samo mala napomena prije nego li počnemo. Moja curry pasta je bila dosta blaga, pa imajte to u vidu prilikom kuhanja i recept prilagodite s obzirom na to koliko ljutu hranu volite.

SASTOJCI:

(Za 6 porcija / 7,88 kn po porciji / 47,26 kn za sve)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

1 crvena paprika (1,50 kn)

2 zelene paprike (3,00 kn)

6 češnjeva češnjaka (1,50 kn)

4 žlice crvene tajlandske curry paste (4,00 kn)

1 žličica čili paste (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

1 konzerva punomasnog kokosovog mlijeka (7,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

Kocka dimljenog tofua (7,50 kn)

Kocka običnog čvrstog tofua (6,00 kn)

200 g tankih rižinih rezanaca (3,00 kn)

200 g smrznutog špinata u listovima (3,00 kn)

Dodatno:

Kriške limete za posluživanje (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Kokosovo ulje, luk i paprike ubacite u wok ili dublji lonac na srednje jakoj vatri i dinastajte oko pet minuta, da se sve blago karamelizira. Dodajte sjeckani češnjak, curry pastu, čili pastu i koncentrat rajčice, dobro promiješajte i kuhajte koju minutu, samo da začini zamiriše. Sada ubacite i sol, kokosovo mlijeko, temeljac i oba tofua te pustite da sve zavrije. Smanjite vatru i krčkajte jedno 10-15 minuta, da se svi okusi prožmu.

Dodajte rižine rezance i špinat, dobro sve promiješajte pa maknite sa vatre. Poklopite i ostavite da miruje jedno pet minuta, kako bi se rezanci skuhali od zaostale topline, a špinat odmrznuo. Poslužite pokapano sa malo soka od limete i još ekstra kriškama limete.

Red Thai Curry Noodle Soup (vegan) / Rezanci u crvenom tajlandskom curryu (veganski)

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

Crunch Crunch Away, , , , , , , , , , , Leave a comment

I’ve got to be honest with you and admit that I’ve been treating my body like a dumpster lately. Pastries, cakes, fried food and the likes have been vigorously clogging my blood vessels. I’ve finally decided that enough is enough and that I need to have something green and light to bring me back to life. This quick ramen was the perfect remedy. Also, should you decide to make it vegan, just add some soft tofu to it instead of the egg and you’ll be good to go.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.57 EUR for all)

For the soup:

2 tbsp coconut oil (0.13 EUR)

1 onion (0.10 EUR)

1 large carrot (0.10 EUR)

3 garlic cloves (0.10 EUR)

Thumb-sized piece of ginger (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

6 cups veggie broth (0.40 EUR)

1 cup frozen peas (0.20 EUR)

Bag of frozen broccoli (1.00 EUR)

2 squares of Chinese noodles (1.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Additional for serving:

4 eggs (0.80 EUR)

Sriracha (0.13 EUR)

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METHOD:

Wash, peel and chop up onion and carrot. Mince ginger and garlic. Add coconut oil, onion and carrot to a pot on high heat and saute for about five minutes until slightly caramelized. Add in minced garlic, ginger and red pepper flakes. Give a good stir and cook for just a minute so the spices become fragrant. Add in the veggie broth and bring to a rolling boil, then dump in peas, broccoli and noodles. Season with salt, pepper and soy sauce, then cook for about 5-10 minutes, until veggies and noodles are cooked through.

While the soup is cooking, cook the eggs in a separate pot until medium-done, for about 5-6 minutes. Rinse the eggs in cold water, then peel and cut into halves.

Once the veggies are done to your liking, turn off the heat. Dissolve miso in a bit of broth, then stir everything back into your pot together with toasted sesame oil. Serve each portion of soup with an egg (or tofu if you want to make it vegan) and drizzled with a bit of Sriracha.

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Moram biti iskrena sa vama i priznati da sam zadnjih dana svoje tijelo tretirala kao kontejner. Slatkiši, kolači, pržena hrana i slična zla mi veselo plutaju po krvotoku i začepljuju arterije. Odlučila sam tome svemu stati na kraj jer mi je stvarno više trebalo nešto zeleno da me vrati u život, a ovaj brzi ramen se pokazao kao pravi lijek. Također, ovaj recept lako možete i veganizirati tako da umjesto jaja upotrijebite mekani tofu.

SASTOJCI:

(Za 4 porcije / 8,48 kn po porciji / 33,91 kn za sve)

Za juhu:

2 žlice kokosovog ulja (1,00 kn)

1 velika mrkva (0,75 kn)

3 češnja češnjaka (0,75 kn)

Komadić đumbira veličine palca (0,50 kn)

½ žličice čilija u pahuljicama (0,25 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 šalica smrznutog graška (1,50 kn)

Vrećica smrznute brokule (7,50 kn)

2 kocke kineskih rezanaca (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno za posluživanje:

4 jaja (6,00 kn)

Sriracha (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkvu. Đumbir i češnjak sitno nasjeckajte ili naribajte. Kokosovo ulje, luk i mrkvu dodajte u lonac na jakoj vatri i dinstajte oko pet minuta da se blago karameliziraju. Dodajte češnjak, đumbir i čili, pa dobro promiješajte i pržite minutu da začini zamiriše. Sada u lonac dodajte temeljac i pustite ga da zavrije, pa ubacite unutra grašak, brokulu i rezance. Začinite solju, paprom i soja sosom, pa kuhajte jedno 5-10 minuta dok povrće i rezanci ne budu gotovi.

Dok se juhica krčka, u posebnom loncu skuhajte jaja da budu srednje-kuhana kako bi ste imali želatinasti žutanjak, jedno 5-6 minuta. Jaja odmah operite u hladnoj vodi, pa ogulite i raspolovite.

Čim je povrće u juhi gotovo, maknite sve s vatre. Miso otopite u malo juhe, pa onda sve to skupa umiješajte u lonac skupa sa sezamovim uljem. Svaku porciju juhe poslužite sa jajetom (ili tofuom ako idete na vegansku varijantu) i pokapajte sa malo Srirache ili kojeg drugog ljutog umaka po vašem izboru.

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

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I need to be completely honest with you and admit that I wasn’t sold on the concept of carrot ginger soup right away. But that was simply because I never tried any. However, once I finally decided to give this flavor combo a try, I was immediately sold. I’ve made a ton of variations of this soup ever since, but this one is definitely my ever favorite. For now, at least. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.56 EUR per serving / 2.22 EUR for all)

3 tbsp coconut oil (0.20 EUR)

1 large onion (0.10 EUR)

4 carrots (0.40 EUR)

Thumb-sized piece of ginger (0.13 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp ground turmeric (0.07 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp brown sugar (0.01 EUR)

2 cups tomato puree (0.67 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up the onion and carrots. Mince ginger and garlic. Add the oil, onion and carrots to a pot on high heat and saute for 5-10 minutes to slightly caramelize. Add in minced ginger, garlic, salt, black pepper, red pepper flakes, turmeric and curry powder. Stir and cook for a minute or two until the spices are fragrant before adding in brown sugar, tomato puree and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes. Occasionally give it a stir and add in a splash of water if needed.

After 20 minutes remove from heat and pulse with an immersion blender. Taste and adjust seasonings and serve up. This soup also reheats great and tastes even better on the second day, so now you know what to meal prep.

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Moram biti iskrena sa vama i priznati da me koncept juhe od mrkve i đumbira isprva i nije baš oduševio. Doduše, razlog tome je bio što takvu juhu jednostavno nisam nikada imala prilike probati. Međutim, kada sam se napokon jednom odlučila isprobati tu kombinaciju okusa, juhica me odmah osvojila. Napravila sam do sada već bezbroj varijacija ove juhe, ali ova tu mi je definitivno najdraža. Barem za sada. 🙂

SASTOJCI:

(Za 4 porcije / 4,22 kn po porciji / 16,86 kn za sve)

3 žlice kokosovog ulja (1,50 kn)

1 veliki luk (0,75 kn)

4 mrkve (3,00 kn)

Komadić đumbira veličine palca (1,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica curry praha (1,00 kn)

1 žlica smeđeg šećera (0,10 kn)

2 šalice pasirane rajčice (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkve, a đumbir i češnjak naribajte. Kokosovo ulje, luk i mrkve stavite u lonac na jaku vatru, pa dinstajte 5-10 minuta da se blago karameliziraju. Dodajte đumbir, češnjak, sol, papar, čili, kurkumu i curry prah. Promiješajte i kuhajte minutu-dvije, samo da začini zamiriše, prije nego što dodate šećer, pasiranu rajčicu i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta. S vremena na vrijeme promiješajte, a prema potrebi dodajte još malo vode.

Nakon 20 minuta maknite juhu sa vatre i propulsirajte ju štapnim mikserom. Kušajte i prilagodite začine, te poslužite. Ova juhica se također i super podgrijava, a meni je još i finija idući dan, tako da sada znate što si trebate skuhati za sutra.

Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

Spinach and Broccoli Soup (vegan) / Juha od špinata i brokule (veganska)

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Soups are a fantastic and easy way to get more veggies and nutrients into your systems. Needless to say, they are delicious and pretty cheap as well, so it’s absolutely a win-win situation. You can definitely puree this soup to make it creamy, or opt to keep it in chunks as it is – the world is your oyster.

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INGREDIENTS:

(Yields 6 generous servings / 0.49 EUR per serving / 2.93 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

1 head of broccoli (0.80 EUR)

3 garlic cloves (0.10 EUR)

4 medium sized potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

2 bay leaves (0.05 EUR)

6 cups vegetable broth (0.40 EUR)

Large handful of fresh spinach (0.67 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Peel the outer layer of broccoli stem and dice it up as well. Add the oil, onion and broccoli stem (reserve florets for later) to a large pot on high heat and saute for about 5-10 minutes to slightly caramelize. Add in the garlic and cook for a minute before dumping in potatoes, salt, garlic powder, black pepper, red pepper flakes, thyme, basil, parsley, bay leaves and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 15 minutes.

After 15 minutes add in broccoli florets and simmer for another 10 minutes. Check if the potatoes and broccoli are done to your liking, then turn off heat. Stir in fresh spinach, then put the lid back on and allow the soup to sit covered for a few minutes so the spinach wilts down from residual heat. Puree or serve as it is.

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Juhice su super način da u svoj organizam ubacite još više povrća i nutrijenata. Ne moram posebno niti isticati kako su ujedno ukusne i prilično jeftine, tako da su samim time i odličan obrok. Ovu juhu svakako možete ispasirati da bude skroz glatka ili pak poslužiti kakva već je sa svim komadićima – kako vam je više drago.

SASTOJCI:

(Za 6 izdašnih porcija / 3,64 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

1 glavica brokule (6,00 kn)

3 češnja češnjaka (0,75 kn)

4 srednje velika krumpira (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

2 lovorova lista (0,40 kn)

6 šalica povrtnog temeljca (3,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ogulite i bacite vanjski sloj sa stablike od brokule, pa nasjeckajte i samu stabljiku. Cvjetiće brokule stavite na stranu za kasnije. Ulje, luk i stabljiku brokule stavite u veliki lonac na jakoj vatri i kuhajte 5-10 minuta da se sve blago karamelizira. Dodajte češnjak te kuhajte minutu da zamiriši prije nego ubacite i krumpire, sol, češnjak u prahu, papar, čili, timijan, bosiljak, peršin, lovor i temeljac. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 15 minuta.

Nakon 15 minuta ubacite u juhu i cvjetiće brokule te sve skupa kuhajte još 10 minuta. Provjerite da li su krumpir i brokula skuhani po vašem ukusu, pa maknite sve s vatre. Umiješajte svježi špinat u juhu i poklopite sve na još par minuta da špinat povene od topline. Juhu propasirajte ili ostavite kakva je i poslužite.

Spinach and Broccoli Soup (vegan) / Juha od špinata i brokule (veganska)

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

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A whole while back I bought some gyoza dumplings from Lidl which were in all honesty not that great. I mean, they could pass, but I wasn’t all that thrilled with the prospect of eating them and so they remained lingering in my freezer for a few months. I finally got the idea to make a hot and sour soup and to dump those dumplings in there and boy, was that a good idea. This soup turned out fantastic and now I’m kinda sorry that we don’t have any more of those sad dumplings.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.68 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.20 EUR)

2 parsley roots with leaves (0.40 EUR)

1 kohlrabi with leaves (0.40 EUR)

3 tbsp all-purpose flour (0.02 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp dried garlic (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

8 cups veggie broth (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 block of smoked tofu (1.00 EUR)

8 shiitake mushrooms (0.53 EUR)

3 tbsp soy sauce (0.20 EUR)

400 grams frozen vegan dumplings of your choice (2.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp apple cyder vinegar (0.03 EUR)

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METHOD:

Wash, peel and dice up all the veggies and tofu. Keep the kohlrabi and parsley leaves separated. Place a deep pot on high heat and add in the oil, onion, carrots, parsley roots and kohlrabi (not the leaves!). Stir and cook for about 10 minutes, until slightly caramelized. Add in flour, Gochujang, garlic, salt and pepper and give a good stir, so that all the veggies are coated in flour and spices. Gradually add in veggie broth and keep stirring to dissolve the flour. Then add in the tomato paste, smoked tofu, mushrooms and soy sauce. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about ten minutes.

Add in the frozen dumplings and reserved parsley and kohlrabi leaves, then cook until the dumplings are done (mine took about 10 minutes, but check the package instructions). Remove from heat, stir in sesame oil and vinegar, then taste to adjust the seasoning. Serve warm.

This soup also reheats really well, so it’s a great meal prep option too.

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Ima već sto godina da smo u Lidlu kupili te neke gyoza dumplingse koji nam iskreno i nisu bili baš nešto prefini. Mislim, ono, dali su se pojesti, ali ne baš sa nekim posebnim guštom. S obzirom na to, tako su oni stajali u frizeru nekoliko mjeseci. I onda mi je napokon sinulo da sa njima napravim kiselo-ljutu juhu, a to je bome ispala jedna od boljih ideja. Juha je bila baš jako ukusna, pa mi je sve nekako i žao da sada nemamo više tih otužnih dumplingsa.

SASTOJCI:

(Za 6 porcija / 8,33 kn po porciji / 49,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (1,50 kn)

2 korjena peršina sa lišćem (3,00 kn)

1 korabica sa lišćem (3,00 kn)

3 žlice glatkog brašna (0,15 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

8 šalica povrtnog temeljca (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 dimljeni tofu (7,50 kn)

8 gljiva shiitaka (4,00 kn)

3 žlice soja sosa (1,50 kn)

400 g smrznutih veganskih dumplingsa (valjušaka) po izboru (20,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice jabučnog octa (0,20 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Lišće peršina i korabice držite sa strane. Duboki lonac stavite na jaku vatru pa dodajte ulje, luk, mrkvu, korijen peršina i korabicu (bez lišća!). Promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Dodajte brašno, Gochujang, češnjak, sol i papar, te dobro promiješajte da se svo povrće obloži brašnom i začinima. Postepeno ulijevajte temeljac uz stalno miješanje kako bi ste otopili brašno. Onda dodajte još i koncentrat rajčice, dimljeni tofu, gljive i soja sos. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem desetak minuta.

Ubacite smrznute dumplingse i lišće peršina i korabice koje ste sačuvali, pa kuhajte dok dumplingsi ne budu gotovi (mojima je trebalo jedno 10 minuta, ali provjerite upute na pakiranju). Maknite juhu sa vatre, umiješajte sezamovo ulje i ocat te kušajte i prilagodite začine. Poslužite toplo.

Ova se juhica odlično podgrijava, tako da je ujedno odlična opcija i za pripremiti unaprijed.

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

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

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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)

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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)

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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)

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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)

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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)