500 gr zucchini
bunch of fresh parsley root ?
1 tsp kašičica soli
bunch of fresh parsley
Izdinstati crni luk. Dodati krupno sečen koren peršuna, naliti vodom i kuvati dok ne omekša koren. Potom dodati krupno isečene tikvice, so i biber. Kada je povrće skuvano ispasirati štapnim mikserom. Dodati iscekan list peršuna i služiti. Čorba je izuzetno ukusna i kada se služi hladna, iz frižidera.
“I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it’s a classic ”
Cooks In 45 minutes
Difficulty Super easy
600 g mixed mushrooms
1 onion , peeled and finely sliced
2 sticks celery , trimmed and finely sliced
3 cloves garlic , peeled and sliced
a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
a few sprigs of fresh thyme , leaves picked
1.5 litres organic chicken or vegetable stock
freshly ground black pepper
75 ml coconut cream
4-6 slices ciabatta bread
Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.
Serves 2 to 3
Cooks In 20 minutes
Difficulty Super easy
1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
1 liter organic chicken or vegetable stock (you can replace the soup with 1l water and spices like salt, pepper, that you usually use when you prepare vegetables or chicken soup)
(*) ricotta cheese or coconut milk or coconut cream
Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.
(*) If you are on strict diet in order to reduce weight, it is recommended to avoid ricotta cheese, please use coconut milk, coconut cream or follow the advice of your nutritionist, what you usually use as a replacement for caw milk products.
1 kg pumpkin
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.