Body Nutrition

RED SOUP WITH BEETROOTS AND CARROTS

hezelah red soup with beetroots and carrots

hezelah red soup with beetroots and carrots hezelah red soup with beetroots and carrots hezelah red soup with beetroots and carrots hezelah red soup with beetroots and carrots hezelah red soup with beetroots and carrotsAre you in for a red soup to color these grey and dark winter days? If yes, below is the recipe for a warming and creamy soup packed with veggies and garnished with goodies. I added a broccoli stalk as well. I think this is a great way to use it, and a great addition to soups and veggie broth, in general.

INGREDIENTS (serves 4):

  • 1 big yellow onion
  • 3 mid-size carrots
  • 2 big beetroots
  • half broccoli stalk
  • 2 tbsp. olive oil
  • 1 tsp vegetable stock powder
  • 1 – 1,5 l boiled water
  • fresh parsley
  • Spices: salt, black pepper, dried dill
  • White sauce: 2 tsp hummus and 2 tbsp. soy milk

Note: instead of vegetable stock powder and boiled water you might want to use boiled vegetable broth.

INSTRUCTIONS:

  1. Clean and cut carrots and beetroots in 8 pieces, cut broccoli stalk in small circles.
  2. Add two tablespoons of olive oil and chopped onion in the soup pan (use a pan with a lid), sprinkle with salt and fry on low heat for a few minutes, until softened.
  3. Add cut veggies and stir well until all is combined.
  4. Add vegetable stock powder and boiling water, making sure that you cover all veggies with water.
  5. Cover the pan and let it cook for 40 minutes over low heat, stirring occasionally.
  6. In the meantime, prepare the white sauce by whisking hummus and soy milk.
  7. Once veggies are cooked turn off the fire, add fresh parsley and mix the soup with a hand blender until smooth and creamy. You might want to add more boiling water if you prefer the soup thinner.
  8. Add black pepper and a half teaspoon of dried dill and stir with the spoon.
  9. Taste and add additional salt if desired.
  10. When serving, garnish with pumpkin and sunflower seeds, and drizzle with olive oil and white sauce.

GOOD APPETITE!

HRAVTSKI
CRVENA JUHA SA CIKLOM I MRKVOM
Jeste li za crvenu juhu da obojite ove sive i tmurne zimske dane? Ako da, ispod je recept za toplu, kremastu, povrtnu juhu sa bogatim dodacima. Za ovaj recept iskoristila sam stabljiku brokule i mislim da je ovo sjajan način da ju upotrijebite. Općenito je odličan dodatak juhama ili temeljcu od povrća.

SASTOJCI (za 4 osobe):

  • 1 veliki žuti luk
  • 3 srednje mrkve
  • 2 velike cikle
  • pola stabljike brokule
  • 2 žlice maslinovog ulja
  • 1 žličica povrtnog praha za juhu
  • 1 – 1,5 l zakuhane vode
  • svježi peršin
  • Začini: sol, crni papar, suhi kopar
  • Bijeli umak: 2 žličice humusa i 2 žličice sojinog mlijeka

Napomena: umjesto povrtnog praha za juhu i zakuhane vode možete koristiti i temeljac od povrća.

UPUTE:

  1. Mrkvu i ciklu očistite i izrežite na 8 komada, a stabljiku brokule na kolutiće.
  2. U zdjelu za juhu (koristite zdjelu sa poklopcem) dodajte maslinovo ulje i nasjeckani luk, posolite i kuhajte na laganoj vatri nekoliko minuta, dok luk ne omekša.
  3. Dodajte narezano povrće i dobro promiješajte dok se sve ne spoji.
  4. Zatim dodajte povrtni prah za juhu i kipuću vodu, tako da svo povrće bude u vodi.
  5. Poklopite zdjelu i ostavite da kuha oko 40 minuta na laganoj vatri, povremeno miješajući.
  6. U međuvremenu, pripremite bijeli umak tako da pomiješate humus i sojino mlijeko.
  7. Nakon što se povrće skuha, ugasite vatru, dodajte svježi peršin i miksajte juhu štapnim mikserom dok ne postane glatka i kremasta. Ako želite rijeđu juhu, dodajte još malo kipuće vode.
  8. Zatim popaprite i dodajte pola žličice sušenog kopra, sve promiješajte žlicom.
  9. Okusite i dodatno posolite po potrebi.
  10. Prilikom posluživanja ukrasite sjemenkama bundeve i suncokreta te poprskajte maslinovim uljem i bijelim umakom.

DOBAR TEK!

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