soup

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

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With an abundance of rich holiday foods and sweets floating around, I decided to sneak in a healthy dish and give us a little break in between munching on cookies. This soup is super creamy in texture, but very light and loaded with veggies. It’s also a breeze to make and that’s a huge plus, especially now when we are all running around to get as much done as humanly possible in preparations for the upcoming festivities. I decided to take advantage on running the oven for other things so all the veggies for the soup got roasted. But feel free to make the soup stovetop if that’s more convenient for you.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.49 EUR for all)

2 large parsnips (1.00 EUR)

1 large parsley root (0.20 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 cloves of garlic (0.10 EUR)

1 small head of cauliflower (0.67 EUR)

4 cups water (–)

2 tbsp of chopped freshly parsley leaves (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and roughly chop parsnips and parsley root. Toss them together with coconut oil, salt and pepper and spread out on a baking tray. Quarter onion and halve garlic cloves, both with their skins intact, then nest them with parsnips and parsley. Place in the oven and roast for 30 minutes.

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Meanwhile, wash and cut cauliflower florets. After 30 minutes of baking, stir veggies in the tray and arrange cauliflower florets on top, then return to the oven to roast for additional 30 minutes. Once done, allow veggies to cool a bit then peel and discard onion and garlic skins. Pulse all veggies with water in a food processor until smooth. Bring soup to a boil, taste to adjust seasoning and serve sprinkled with chopped fresh parsley leaves.

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S obzirom na trenutno izobilje bogate blagdanske hrane i svih dostupnih kolača, odlučila sam podmetnuti jedno zdravo jelo u pauzi između žvakanja keksa. Ova je juhica kremasta u teksturi, ali jako lagana i nakrcana povrćem. Ujedno ju je jednostavno za napraviti, što je ogroman plus, posebno u ovom užurbanom periodu kada svi imamo hrpetinu obaveza za obaviti dok se pripremamo za nadolazeća slavlja. Ja sam odlučila iskoristiti činjenicu da mi je pećnica bila u pogonu radi drugih stvari te je stoga svo povrće za juhu pečeno. Ali, ako vam je to nezgodno, slobodno sve skuhajte u loncu na štednjaku.

SASTOJCI:

(Za 4 izdašne porcije / 4,64 kn po porciji / 18,56 kn za sve)

2 velika pastrnjaka (7,50 kn)

1 veliki korijen peršina (1,50 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mala glavice cvjetače (5,00 kn)

4 šalice vode (–)

2 žlice svježeg sjeckanog peršinovog lista (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i grubo narežite pastrnjak i korijen peršina. Pomiješajte sa kokosovim uljem, soli i paprom te raširite po protvanu. Raščetvorite luk i raspolovite češnjak, sve skupa sa ljuskama, te ih ugnijezdite među pastrnjak i peršin. Stavite u pećnicu i pecite 30 minuta.

U međuvremenu operite i odrežite cvjetiće karfiola. Nakon 30 minuta pečenja, promiješajte povrće iz protvana i po vrhu poslažite cvjetaču i onda sve skupa vratite u pećnicu na još 30 minuta. Kada je sve gotovo, pustite da se povrće malo ohladi prije nego što skinete i bacite ljuske sa luka i češnjaka. Povrće skupa sa vodom ispasirajte u multipraktiku da bude glatko. Pustite da juha provrije, kušajte i prilagodite začine, te poslužite posipano sa malo svježeg sjeckanog peršina.

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)

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I know, I know, another cabbage recipe! But I’m really into cabbage lately. And soups!

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INGREDIENTS:

(Yields 6 servings / 0.53 EUR per serving / 3.18 EUR for all)

1 large onion (0.10 EUR)

2 tbsp sunflower seed oil (0.01 EUR)

½ head of purple cabbage (0.40 EUR)

4 garlic cloves (0.13 EUR)

3 large carrots (0.20 EUR)

1 large parsnip (0.60 EUR)

3 medium sized potatoes (0.20 EUR)

2 bay leaves (0.05 EUR)

6 cups meat or vegetable broth (1.47 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp salt – only if using unsalted broth (0.01 EUR)

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METHOD:

Wash, peel and finely chop all the vegetables. In a large pot, saute onion on oil for a few minutes, until translucent. Add in shredded cabbage and cook for a few minutes to soften. Then add in finely chopped garlic, carrots and parsnip chunks, stir and cook briefly. Place the rest of the ingredients to the pot and bring to a rolling boil. Reduce heat and simmer with a lid cracked open for about 20 minutes, until potatoes are thoroughly cooked through. Taste and adjust seasoning. Also a small note on salt: better to avoid adding salt altogether if your broth is salty. You can easily add in some more when the soup is cooked, if necessary.

Serve the soup hot. This dish reheats wonderfully, so you’ll have lunch situations sorted out for a while, should you decide to cook up a bigger batch.

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Znam, znam, još jedan recept sa kupusom! Ali sam totalno ufurana u kupus u zadnje vrijeme. I u juhe!

SASTOJCI:

(Za 6 porcija / 3,97 kn po porciji / 23,81 kn za sve)

1 veliki luk (0,75 kn)

2 žlice suncokretovog ulja (0,10 kn)

½ glavice crvenog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

3 velike mrkve (1,50 kn)

1 veliki pastrnjak (4,50 kn)

3 srednja krumpira (1,50 kn)

2 lovorova lista (0,40 kn)

6 šalica mesnog ili povrtnog temeljca (11,00 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 žličica soli – samo ako koristite neslani temeljac (0,01 kn)

PRIPREMA:

Operite, ogulite i fino narežite svo povrće. U velikom loncu na ulju kratko prodinstajte luk, dok ne postane staklast. Dodajte narezani kupus i kuhajte par minuta da omekša. Onda umiješajte fino nasjeckani češnjak i narezane mrkvu i pastrnjak, pa kratko prokuhajte. Dodajte u lonac sve ostale sastojke, promiješajte i pustite da zavrije. Smanjite vatru pa krčkajte sa odškrinutim poklopcem 20 minuta, dok se krumpir skroz ne skuha. Kušajte i prilagodite začine. Također, mala napomena što se tiče soli: bolje nemojte ništa soliti ako koristite slani temeljac. Lako na kraju kada je juha gotova možete dosoliti.

Poslužite juhu vruću. Ovo se jelo super podgrijava, pa ćete imati riješen ručak za par dana, ako se odlučite skuhati veću količinu.

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

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We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Hot and Sour Soup / Kiselo-ljuta juha

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Can you tell that I’ve been on a Chinese food kick lately? But I wasn’t happy until I’ve made this soup, as I’ve been craving it for weeks. Weeks, I tell you!

Of course, there is nothing better than to have a piping hot, spicy soup on an average summer day. So naturally, I’ve cooked up a batch to feed an army. Or, you know, just me, for a week. Because I’m greedy and this soup is so delicious that I just don’t wanna share.

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INGREDIENTS:

(Yields 8 serving / per serving / for all)

2 tbsp oil

1 large onion

3 large carrots

250 g block of smoked tofu

5 large shiitake mushrooms

8 cups of chicken broth

1 tsp dried chili flakes

¼ cup soy sauce

1 tbsp toasted sesame oil

½ cup apple cider vinegar

½ cup corn starch

½ cup warm water

2 eggs

Handful of chopped green onions or chives for serving

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METHOD:

Wash, peel and finely dice onion, carrots and tofu. Cut the mushrooms into thin strips. Add oil and diced onion to a large pot and saute on high heat until translucent. Add in diced carrot and tofu and cook for a few minutes to soften. Throw in mushrooms, broth, chili, soy sauce and sesame oil and bring to a boil. Reduce heat and simmer for 15 minutes, then add in vinegar.

Completely dissolve corn starch in warm water and then slowly pour into soup, while stirring constantly. This will prevent large blobs of corn starch from forming. Continue stirring while the soup thickens to desired consistency for another minute or two and then remove from heat. Also note that your soup will additionally thicken as it cools. Whisk the eggs in a small bowl and pour into soup in a slow stream, while you gently stirring it.

Taste and adjust seasoning. Serve sprinkled with a bit of chopped green onions or chives. This soup refrigerates and reheats splendidly.

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Jeste li primjetili da se u zadnje vrijeme ubijam u kineskoj klopi? Ali nisam bila skroz sretna dok nisam smućkala i ovu juhu, jer mi se jela već tjednima. Da, da, tjednima!

Naravno, nema bolje stvari od tanjura kipuće i ljute juhe na posječni ljetni dan. Tako da sam, naravno, skuhala lonac dovoljno veliki za nahraniti vojsku. Ili, samo sebe, jedno tjedan dana. Zato jer sam pohlepna i ova juhica je tako fina da ju odbijam dijeliti.

SASTOJCI:

(Za 8 porcija / 6,99 kn po porciji / 55,93 kn za sve)

2 žlice ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 velike mrkve (1,50 kn)

250 g dimljenog tofua (18,00 kn)

5 velikih shii taka (10,00 kn)

8 šalica pilećeg temeljca (14,48 kn)

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

¼ šalice soja sosa (2,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

½ šalice jabučnog octa (0,50 kn)

½ šalice kukuruznog škroba (1,50 kn)

½ šalice tople vode (–)

2 jaja (3,00 kn)

Pregršt nasjeckanog mladog luka ili vlasca za posluživanje (2,00 kn)

PRIPREMA:

Operite, ogulite i sitno nasjeckajte luk, mrkve i tofu. Gljive narežite na tanke trakice. Stavite ulje u veliki lonac i na jakoj vatri prodinstajte luk dok ne postane staklast. Dodajte narezane mrkvu i tofu i kratko prokuhajte da omekšaju. Ubacite unutra gljive, temeljac, čili, soja sos i sesamovo ulje te pustite da zavrije. Smanjite temperaturu i krčkajte 15 minuta, pa dodajte ocat.

Dobro rastopite kukuruzni škrob u toploj vodi i polako dolijevajte u juhu uz neprekidno miješanje, kako se ne bi napravile velike grude škroba. Nastavite miješati dok se juha ne zgusne do željene konzistencije još koju minutu, pa maknite s vatre. Imajte na umu kako će se juha još dodatno zgusnuti kako se bude hladila. Razmutite jaja u maloj zdjelici, pa u tankom mlazu uz nježno miješanje ulijevajte u juhu.

Kušajte i prilagodite začine. Poslužite posipano sa malo nasjeckanog mladog luka ili vlasca. Ova juha se super drži u frižideru i podgrijava.

Hot and Sour Soup / Kiselo-ljuta juha

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

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While I had the oven running for some other things, I’ve decided to dump all of the soup items in there too, instead of cooking things down stovetop. Man, what a great decision that was! Roasting gave such a nice deep flavour to everything. Plus, it makes room for you to do other things around the house.

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INGREDIENTS:

(Yields 4 generous servings / 0.93 EUR per serving / 3.71 EUR for all)

½ kilo Portobello mushrooms (1.33 EUR)

7-8 Shiitake mushrooms(1.33 EUR)

4 young potatoes (0.67 EUR)

1 large onion (0.10 EUR)

4 garlic cloves(0.10 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

4 cups water (–)

Handful of chopped fresh parsley for serving (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Halve and quarter mushrooms. Give potatoes a good scrub and dice with skins intact. Peel and quarter onion. Leave skins on garlic cloves and cut them in half. Toss it all with olive oil, salt and pepper and bake for 30-40 minutes, until slightly charred. Allow things to cool down a bit, squeeze garlic cloves out of their skins and run everything through a food processor with 4 cups of water.

Place the soup on high heat and bring to a boil and cook for a few minutes. Serve hot, sprinkled with fresh parsley.

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Kad mi je već pećnica gorila radi drugih stvari, odlučila sam sve za juhu ubaciti unutra, umjesto da krčkam stvari na štednjaku. E pa to je bila super odluka! Pečenje je dalo svemu fini okus. Osim toga, ovakva metoda vam oslobađa vrijeme da se bavite nečim drugim.

SASTOJCI:

(Za 4 izdašne porcije / 6,94 kn po porciji / 27,77 kn za sve)

½ kg šampinjona (10,00 kn)

7-8 Shiitaka (10,00 kn)

4 mlada krumpira (5,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

4 šalice vode (–)

Pregršt svježeg nasjeckanog peršina za posluživanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Narežite gljive na polovine i četvrtine. Dobro izribajte krumpire pa ih narežite na kocke skupa sa kožom. Ogulite i raščetvorite luk. Ostavite ljusku na češnjaku, pa češnjeve prerežite na pola. Sve pomiješajte sa maslinovim uljem, soli i paprom i pecite 30-40 minuta, dok se ne ulovi korica. Pustite da se sve mrvicu ohladi prije nego što ćete češnjak istisnuti iz ljuski i izblendatisa svim ostalim sastojcima i 4 šalice vode.

Stavite juhu na jahu vatru, pa kada zavrije kratko prokuhajte. Poslužite juhu vruću, posipanu sa malo svježeg peršina.

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

Homemade Chicken Stock / Domaći pileći temeljac

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Whenever I see people adding that awful cubed stock to their recipes, I can’t help but cringe. No matter what you might add to your food later on, I feel like I can always taste the cube underneath all else. That distinctive combo of salt, fat and food dye always somehow lingers on my palate. Brrr! Have I persuaded you into making your own stock already? Do it! Do it!!! It’s dead easy and also a perfect way to use up any veggie or meat odds and ends you have lingering around.

We usually eat a lot of chicken breasts, but I always buy those with bones and skins still on, as they tend to run for way cheaper. I then debone the meat and save bones and skins bagged in a freezer, to later dump into stock. You can also use cheap stuff like giblets, backbone, neck, wing tips, etc. Just throw it all in with that shriveled tomato, wilted leek and unappealing looking bell pepper from the back of your fridge. Really, pretty much everything works.

So this is what I’ve scraped around to make a delicious stock.

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INGREDIENTS:

(Yields 10 cups of stock / 0.24 EUR per cup / 2.39 EUR for all)

1 kilo of chicken bones, skins and meat scraps (1.33 EUR)

1 large onion (0.10 EUR)

1 small garlic head (0.13 EUR)

5 small carrots (0.13 EUR)

3 parsley roots (0.13 EUR)

Bunch of parsley leaves (0.13 EUR)

½ small head of celeriac root (0.13 EUR)

½ small head of kohlrabi (0.13 EUR)

Few kale leaves (0.03 EUR)

11 cups water (–)

1 bay leaf (0.01 EUR)

1 tsp salt (0.01 EUR)

1 tsp whole black peppercorns (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp tomato concentrate (0.07 EUR)

METHOD:

Give your vegetables a good wash under running water. We buy organic, so I don’t bother with peeling anything, just roughly chop stuff into halves and quarters. Add chicken, onion, garlic, carrots, parsley root and leaves, celeriac, kohlrabi and kale to a large pot, cover with water and place on high heat. Keep an eye on it to pick and discard any foam before it reaches boil. Once boiling, add in bay leaf, salt, peppercorns, paprika and tomato concentrate. Give it all a gentle stir, reduce heat to low and simmer with a lid cracked open for 3 hours. Do whatever you feel like during those 3 hours because the stock won’t need any of your attention at all.

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After 3 hours turn off heat and let the stock cool down completely before straining and packing. I usually time it so the stock cools down overnight and I strain it the next day in the morning. Discard all the meat, bones and vegetables, distribute stock into preferred sized dishes and refrigerate for up to a week or keep in a freezer for up to six months.

A recipe calls for a stock? Ta-da! You have it right there. Always prepared.

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Whenever the mood strikes me for a super quick soup, I just add some carrots, chopped parsley and noodles to this stock and simmer for 5-10 minutes to make a yummy dinner.

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Čim vidim da ljudi u recepte stavljaju one grozne temeljce u kockama, odmah se naježim. Bez obzira na to što još kasnije dodaju u jelo, čini mi se da i dalje osjećam kocku ispod svega ostalog. Onaj specijalni kombo soli, masti i umjetnih boja uvijek nekako ostane na mom jeziku. Brrr! Jesam li vas uspjela uvjeriti da napravite svoj temeljac! Napravite to!!! Prejednostavno je, a također i super način da iskoristite svo povrće i ostatke mesa koji vam se povlače po frižideru.

Mi jedemo dosta pilećih prsa, ali ja uvijek kupim ona sa kožom i kostima jer su dosta jeftinija. Onda odkoštim meso, a kosti i kože čuvam u zamrzivaču i kasnije ubacim u temeljac. Možete također korisiti i jeftine komade kao iznutrice, hrbate, vratove, vrhove krila i sl. Samo sve ubacite u lonac sa onim smežuranim paradajzom, povenulim porilukom i ružnom paprikom iz dna frižidera. Stvarno, manje-više sve prolazi.

Pa evo što sam ja sve skupila i složila u fini temeljac.

SASTOJCI:

(Za oko 10 šalica temeljca / 1,81 kn po šalici / 18,06 kn za sve)

1 kg pilećih kostiju, koža i ostataka mesa (10,00 kn)

1 veliki luk (0,75 kn)

1 mala glavica češnjaka (1,00 kn)

5 malih mrkvi (1,00 kn)

3 korijena peršina (1,00 kn)

Pregršt lišća peršina (1,00 kn)

½ male glavice celera (1,00 kn)

½ male korabice (1,00 kn)

Par listova kelja (0,25 kn)

11 šalica vode (–)

1 lovorov list (0,10 kn)

1 žličica soli (0,01 kn)

1 žličica cijelih zrna crnog papra (0,20 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica koncentrata od rajčice (0,50 kn)

PRIPREMA:

Dobro operite svo povrće pod tekućom vodom. Naše je organsko, pa ništa ni ne gulim nego samo sve grubo narežem na polovine i četvrtine. Stavite piletinu, luk, češnjak, mrkve, korijen i lišće peršina, celer, korabicu i kelj u veliki lonac, pokrijte vodom i stavite na jaku vatru. Imajte temeljac na oku kako bi skinuli i bacili pjenu netom prije nego što zavrije. Kada zavrije, dodajte unutra lovor, sol, papar, papriku i koncentrat rajčice. Nježno promiješajte, smanjite vatru na skroz lagano i pustite da se krčka 3 sata sa odškrinutim poklopcem. Ta tri sata možete raditi što god vam je volja jer se uopće ne morate baviti sa temeljcem.

Nakon 3 sata maknite temeljac s vatre i pustite da se skroz ohladi prije nego što ćete ga procijediti i spremiti. Ja obično tempiram temeljac tako da se hladi preko noći i onda ga samo drugi dan ujutro procijedim. Bacite svo meso, kosti i ostatke povrća, raspodijelite temeljac po odgovarajućim posudama pa čuvajte u hladnjaku do tjedan dana ili u škrinji smrznuto do 6 mjeseci.

Trebate temeljac za neki recept? Ta-da! Sada ga i imate. Uvijek ste spremni.

Kada me ulovi raspoloženje za super brzom juhicom, samo dodam mrkve, sjeckani peršin i rezance u takav temeljac i krčkam 5-10 minuta za finu večericu.

Homemade Chicken Stock / Domaći pileći temeljac

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

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I’ve already made this soup twice in the past week or so because it’s freakin delicious. Putting it together is also a breeze, especially if you roast your pumpkin chunks in advance.

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INGREDIENTS:

(Yields 2 very generous servings / 0.79 EUR per serving / 1.58 EUR for all)

1 small squash, I used Autumn Crown squash (0.67 EUR)

1 medium onion, finely diced (0.07 EUR)

1tbsp sunflower seed oil (0.01 EUR)

3 cups water (–)

½ cup tomato puree (0.20 EUR)

2/3 cup red lentils (0.53 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper(0.03 EUR)

Pinch of chili flakes(0.03 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Peel and dice the squash, discarding the seeds and mushy center. Spread on prepared baking tray and roast for about 40 minutes, until slightly charred. Allow to cool a bit before blitzing in a food processor to a smooth paste.

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Saute onion on a tablespoon of oil until translucent. Add in squash puree, water, tomato puree, lentils, paprika, salt, pepper and chili flakes and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 20 minutes, until the lentils have cooked through, while stirring occasionally.

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Ovu sam juhicu napravila već dva puta u zadnjih tjedan dana jer je prefina. Osim toga, skuhati ju je čas posla, posebno ako ste već ranije pripremili pečenu bundevu.

SASTOJCI:

(Za dvije vrlo izdašne porcije / 5,88 kn po porciji / 11,76 kn za sve)

1 mala bundeva, ja sam upotrijebila jesensku krunu (5,00 kn)

1 srednji luk, narezan na kockice (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

3 šalice vode (–)

½ šalice pasirane rajčice (1,50 kn)

2/3 šalice crvene leće (4,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Ogulite i narežite bundevu na kockice, s time da sjemenke i mekanu unutrašnjost bacite. Raširite kockice bundeve po pripremljenom protvanu i pecite oko 40 minuta, dok rubovi ne ulove tamnu reš boju. Pustite da se mrvicu ohladi prije nego što ćete bundevu ispasirati glatku pastu u multipraktiku.

Izdinstajte luk na žlici ulja dok ne postane staklast. Dodajte pire od bundeve, vodu, pasiranu rajčicu, leću, crvenu papriku, sol, papar i čili i pustite da zavrije. Smanjite vatru pa na laganom kuhajte uz povremeno miješanje sa odškrinutim poklopcem oko 20 minuta, dok se leća ne skuha do kraja.

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

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This soup is so creamy and rich you’ll have a hard time constraining yourself from polishing off the whole pot. I mean, you totally don’t need any excuses at all, just have all the soup you’d like. I know I did. This soup is also 100% vegan. I just can’t get it around my head how quickly it cooks and how little ingredients it took, so I know this one will be a keeper for sure.

So without further ado, here’s the recipe.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.47 EUR for all)

6 medium to large bulbs of Jerusalem artichokes (1.33 EUR)

1 large head of broccoli, florets only (0.80 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

4 garlic cloves, minced (0.09 EUR)

1 tbsp tomato paste (0.07 EUR)

4 cups of water (–)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Wash, peel and roughly dice Jerusalem artichokes. Wash broccoli florets and set aside. Finely chop the onion, add to pot with olive oil, place on high heat and sauté for 2-3 minutes, until translucent. Add minced garlic and stir for a few seconds. Throw in chopped Jerusalem artichokes, broccoli florets, tomato paste, water, salt and pepper to bring to a rolling boil. Reduce heat to medium and simmer for 15-20 minutes, until artichokes soften up. Turn off heat and puree with an immersion blender. Alternatively, allow the soup to cool a bit and run through food processor. Taste, adjust seasoning and serve.

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Ova juhica je tako kremasta i bogata da ćete se teško obuzdati da ne smažete cijeli lonac. Mislim, nije da trebate neku ispriku, slobodno potamanite svu juhu koju želite. Znam da ja jesam. Ova juha je također 100% veganska. Ni samoj mi još uvijek nije jasno kako se tako brzo može skuhati i kako malo sastojaka za nju treba, tako da ću ju sigurno ubrzo opet kuhati.

Bez puno daljnje priče, evo vam recepta.

SASTOJCI:

(Za 4 izdašne porcije / 4,60 kn po porciji / 18,42 kn za sve)

6 srednjih do velikih čičoka (10,00 kn)

1 velika brokula, samo cvjetići (6,00 kn)

1 manji luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

4 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 žlica koncentrata od rajčice (0,50 kn)

4 šalice vode (–)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i grubo narežite čičoke. Operite cvjetiće brokule i stavite na stranu. Fino nasjeckajte luk, stavite u lonac sa maslinovim uljem, pa pirjajte na jakoj vatri 2-3 minute dok ne postane staklast. Dodajte nasjeckani češnjak i miješajte nekoliko sekundi. Ubacite u lonac narezane čičoke, brokulu, koncentrat rajčice, vodu, sol i papar, pa pustite da sve zavrije. Smanjite vatru na srednje jaku i kuhajte 15-20 minuta, dok čičoke ne omekšaju. Maknite s vatre i štapnim mikserom sve ispasirajte. Možete također pustiti da se juha malo ohladi pa sve ispasirati u multipraktiku. Kušajte, po potrebi prilagodite začine i poslužite.

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

Baked Squash and Sweet Potato Autumn Soup / Jesenska juha od pečene bundeve i batata

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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.

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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)

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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.

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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.

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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.

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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.

Baked Squash and Sweet Potato Autumn Soup / Jesenska juha od pečene bundeve i batata

Poor Man’s Broccoli Soup / Siromahova juha od brokule

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They say necessity is the mother of invention. I was in a mood for a soup, but our pantry and fridge stashes were running on fumes. We were even out of onions and carrots, a few of which can always be found sitting around. After inspecting what was at hand, this is the soup I came up with and it didn’t turn out half as bad either. I imagine it would taste even better with broth, but alas, we were out of broth as well, so water it was.

INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.08 EUR for whole)

1 tbsp olive oil (0.04 EUR)

2 chili peppers, deseeded and cut thinly (0.26 EUR)

3 cloves of garlic, minced (0.06 EUR)

25 g butter (0.23 EUR)

2 tbsp all-purpose white flour (0.01 EUR)

4 cups warm water (-)

1 pack (450 g) frozen broccoli florets (1.06 EUR)

Good pinch of salt (0.01 EUR)

2 large eggs, whisked (0.40 EUR)

Few drops of toasted sesame oil (0.01 EUR)

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METHOD:

Add olive oil and cut chilies to a pot and sauté on high for a minute or two, until fragrant and a bit softened. Add minced garlic, stir for a minute and then add butter. As soon as the butter melts add flour, stirring constantly until golden brown and it starts smelling nutty. Slowly add warm water (or broth, if you have it around), bit by bit, all the while stirring the mixture in the pot and making sure the flour doesn’t end up clumpy.

Once it comes to a rolling boil, add frozen broccoli florets with a pinch of salt and cook on medium for about 10-15 minutes, until broccoli stalks have softened through. Once cooked, reduce heat to low and slowly drizzle in whisked eggs, stirring gently as you drizzle. Turn off the heat, test for seasoning and serve with a few drops of sesame oil on top.

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Kažu da je nužda majka izuma. Jela mi se juha, ali su nam i špajza i frižider zjapili prazni. Ostali smo čak i bez mrkvi i luka, iako inače uvijek pokoji bude negdje pri ruci. Nakon što sam pregledala raspoložive namirnice, smislila sam juhu koja uopće nije ispala loše. Sigurno bi bila još finija sa temeljcem, ali smo bili i bez temeljca, pa sam upotrijebila običnu vodu.

SASTOJCI:

(Za 4 izdašne porcije / 3,91 kn po porciji / 15,65 kn za sve)

1 žlica maslinovog ulja (0,33 kn)

2 čili papričice, bez sjemenki i tanko narezane (2,00 kn)

3 češnja češnjaka, mljevena (0,50 kn)

25 g maslaca (1,75 kn)

2 žlice oštrog pšeničnog brašna (0,01 kn)

4 šalice tople vode (-)

1 paket (450 g) smrznutih cvjetića brokule (8,00 kn)

Prstohvat soli (0,01 kn)

2 velika jaja, razmućena (3,00 kn)

Par kapi tostiranog sezamovog ulja (0,05 kn)

PRIPREMA:

Stavite ulje i narezane čilije u lonac i pirjajte na jakoj vatri minutu-dvije, dok malo ne omekšaju i zamiriše. Dodajte mljeveni češnjak, miješajte minutu i onda dodajte maslac. Čim se sav maslac otopi dodajte brašno i stalno miješajte dok ne postane smećkasto i ne počne mirišati. Polako dodajte toplu vodu (ili temeljac, ako ga koristite), malo po malo, uz stalno miješanje, kako brašno ne bi bilo grudasto.

Kada zakipi ubacite smrznute cvjetiće brokule i posolite, pa kuhajte 10-15 minuta dok stabljike brokule ne omekšaju. Kad je brokula kuhana smanjite vatru pa polako sipajte razmućena jaja, miješajući nježno. Skinite s vatre, dodajte začina po potrebi i poslužite pokapano sa sezamovim uljem.

Poor Man’s Broccoli Soup / Siromahova juha od brokule