Recept: Bučna juha/Recipe: Pumpkin soup

bucna-juha

Vsak letni čas ima svoje dobrote in ve se, da so sezonski proizvodi najboljši. In ne samo to! Naše telo se je skozi evolucijo navadilo na nekaj pravil: Spomladi rastejo čistilci telesa (šparga, čemaž, …), ki nam pomagajo po zimski težki hrani. Poleti imamo sadje, ki je lahko prebavljivo, naš metabolizem pa počasen zaradi vročine. Jeseni imamo buče, ki so izredno hranljive in vsebujejo veliko prehranskih vlaknin ter malo kalorij. Poleg vsega so izjemen vir karotenoidov, v maščobah topnih zdravilnih snovi, ki pomagajo preprečevati različne bolezni.

Sestavine:

  • 1 velika čebula
  • 800 – 1000 g buče
  • 1 žlica oljčnega olja
  • 1 strok česna, drobno nasekljan
  • Vroča zelenjavna jušna osnova ali voda
  • Nekaj vejic timijana 

Na oljčnem olju prepražimo čebulo, čez pa vržemo na kocke narezano očiščeno bučo. Vse skupaj solimo in popramo, med praženjem pa dodamo drobno nasekljan česen. Dodamo vejico timijana in prelijemo z vročo zelenjavno jušno osnovo ali vodo. Vode naj bo za prst čez bučo, da dobimo gosto zmes (razen, če želite redkejšo juho). Kuhamo na zmernem ognju približno 20 minut oz. toliko, da se buča zmehča. Vse skupaj zmiksamo s paličnim mešalnikom in posrežemo z različnimi semeni. 

Še nekaj glasbene spremljave za ob jesenski veter:

Every season has its own treats and we all know that seasonal products are the best. And not just that! Human body has evolutionally became accustomed to some rules: in spring body ‘cleaners’ start to grow (ramsons, asparagus…) that help our body after consuming winer heavy food.

In summer we ingest fruit, which is easily digestible for our slow metabolism because of the summer heat. Pumpkins come in in fall that are incredibly nutritious and contain lots of fiber and not many calories. Besides, pumpkins are source of carotenoides, lipophilic active substance that prevent many diseases.

Ingredients:

  • 1 big onion
  • 800-100g of pumpkin
  • 1 spoon of olive oil
  • 1 garlic clove, finely chopped
  • hot vegetable soup base or water
  • some branchlets of thyme

Fry the onion on olive oil and add cleaned pumpkin, cut into cubes. Add salt, pepper and finely chopped garlic. Add up a small branch of thyme and cover everything with soup base or water a finger over pumpkin so you get a dense mixture (you should add more water if you don’t like it to be dense). Cook it on moderate fire for approximately 20 minutes – until the pumpkin becomes soft.

Use the immersion blender to mix it and add various seeds when serving.

I would recommend some accompaniment music for the fall breeze…

Foto: ČrtB
Translate: Klara T.



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