Hello!
This is my go to soup in the winter. It's creamy, full of flavour and filling.
The perfect healthy comfort food.
Danes bom z vami delila svojo najljubšo juho, ki jo jem pozimi. Je polna okusa, nasitna in izredno kremasta.
Zdrava juha, ki vas bo pogrela in vam dala občutek ugodja.
The perfect healthy comfort food.
Danes bom z vami delila svojo najljubšo juho, ki jo jem pozimi. Je polna okusa, nasitna in izredno kremasta.
Zdrava juha, ki vas bo pogrela in vam dala občutek ugodja.
Ingredients:
- 1 butternut squash
- 4 medium size carrots
- 1 red onion
- 6 1/2 cups of broth of your choice (I used veggie broth)
- 1,5-2 cups of coconut milk
- coconut oil
- Seasonings: black pepper, salt, cinnamon and nutmeg
You will also need:
- baking tray
- baking paper
- a pot (101-135 oz)
- stick blender
You have to bake the veggies to make the flavour of the soup richer. Preheat your oven to 200°C and prepare the veggies. Wash, peel and cut the butternut squash and carrots. And don't forget to remove the seeds from the squash. Also cut up the onion and put it on the side.
In a big bowl combine the cut carrots, butternut squash, coconut oil (melt it before) and all the spices. Mix it up good and place on a baking tray lined with baking paper.
Put the tray in the heated oven and bake for 20 minutes. Then add the onion add bake for an additional 20 minutes.
Transfer the baked veggies in too a pot and add the broth. Cook on medium heat for about 10 minutes. Then blend the soup to your desired teksture. Add the coconut milk and spices (if needed) and cook for an additional 5 minutes.
Serve with a peace of toasted whole grain bread or cooked quinoa.
ENJOY!
In a big bowl combine the cut carrots, butternut squash, coconut oil (melt it before) and all the spices. Mix it up good and place on a baking tray lined with baking paper.
Put the tray in the heated oven and bake for 20 minutes. Then add the onion add bake for an additional 20 minutes.
Transfer the baked veggies in too a pot and add the broth. Cook on medium heat for about 10 minutes. Then blend the soup to your desired teksture. Add the coconut milk and spices (if needed) and cook for an additional 5 minutes.
Serve with a peace of toasted whole grain bread or cooked quinoa.
ENJOY!
Sestavine:
- 1 maslena buča
- 4 srednje veliki korenčki
- 1 velika rdeča čebula
- 1,5 L jušne osnove po vaši izbiri (jaz sem uporabila zelenjavno)
- 300 - 500 ml kokosovega mleka
- kokosvo olje
- Začimbe: črni poper, sol, cimet in muškatni oreh
Ostali pripomočki:
- pekač
- peki papir
- lonec (3-4L)
- palični mešalnik
Da dobimo res bogat okus juhe, je potrebno najprej zelenjavo peči v pečici. Pečico segrejemo na 200°C.
Med tem, ko se pečica segreva pripravimo zelenjavo. Bučo in korenje olupimo in narežemo na manjše kose. Ne pozabite odstraniti bučnih semen. Narežemo tudi čebulo in jo damo na stran.
V večjo skledo postavimo narezano bučo, korenje, kokosovo olje (ki ga predhodno stopimo) in vse začimbe. Dobro premešamo in postavimo v pekač prekrit s peki papirjem.
Postavimo pekač v segreto pečico in pečemo 20 minut. Po 20 minutah dodamo čebulo in pečemo naknadnih 20 minut.
Pečeno zelenjavo damo v lonec in prelijemo z jušno osnovo. Pustimo, da se kuha na srednjem ognju kakšnih 10 minut. Nato s paličnim mešalnikom spasiramo juho do želene teksture. Na koncu dodamo kokosovo mleko in začimbe (če juha nima dovolj okusa) in pustimo kuhati še kakšnih 5 minut.
Juho serviramo s kosom popečenega polnozrnatega kruha ali pa ji dodamo kuhano kvinojo.
DOBER TEK!
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