Župca Enašolskaura.

Dear English readers,  for recipe please scroll down.

Verjetno imam zato zelo rada župce, ker jih v času odraščanja nisem pojedla prav veliko. Na družinskem jedilniku so bile le goveja, zelenjavna in fižolova po babičinem receptu. Ipak je bila njena vedno najboljša. Pa prežganka tu pa tam. In to ravno v takšni meri, da juhce zdaj kuham vsaj dvakrat na teden. Navdih za tokratno sem dobila pri Baziliki, ki je zadnjič kuhala korenčkovo s pomarančo. Odločila sem se, da koromač spoprijateljim s korenčkom, bučo, kolerabo in porom. Tako sem na kokosovem maslu popražila eno malo čebulo in por, narezano zelenjavo, tri stroke česna in pražila, da je česen zadišal. Zalila s toliko vode, da je pokrila vso zelenjavo, in kapnila malo sojine omake. Za svežino sta notri romali dve žlički limoninega timijana. Po nekje petnajstih minutah vrenja sem uporabila paličnjak, dodala še malo sojine omake in zalila z vodo, da sem dobila želeno gostoto. No, in na koncu ugotovila, da je juhica veganska. Za poskusit, vam rečem.

In ne pozabite, da je najbolj pomembna sestavina ljubezen!

Voila!

Pumpkin soup with fennel ready in 45 min (if you are quick enough, it can be ready in only 3o minutes).

The ingredients for this lovely soup are:

1/4 pumpkin

1 fennel

1 swedes

1 medium carrot

1 leek

1 medium onion

3 garlic cloves

2 teaspoons lemon thyme

soya sauce or salt

Method:

On coconut butter toast onion and leek, add shredded vegetables and garlic cloves, until you can smell garlic. Add so much water that it covers vegetables. Because I want to taste the freshness, I add 2 teaspoons of lemon thyme (on the picture above). Boil on medium fire for around 15 minutes. Then blend vegetables, add a little water (we don’t want the soup to be too thick) and soya sauce for saltiness. If you want gluten-free soup, use salt instead of soya sauce. That’s it. Simple. And don’t forget that the most important ingredient is love!

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