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Krem z młodej kapusty i porów » Jadłonomia · wegańskie przepisy nie tylko dla wegan. Zupa na kwarantannę » Jadłonomia · wegańskie przepisy nie tylko dla wegan. W tym dziwnym i trudnym czasie gotowanie może być większym wyzwaniem niż zazwyczaj.

Zupa na kwarantannę » Jadłonomia · wegańskie przepisy nie tylko dla wegan

Trzeba korzystać z domowych zapasów, zastępować świeże warzywa zgodnie z zasobami w lodówce i jeszcze jakoś zdążyć zrobić obiad pomiędzy pracą, edukacją domową dzieci, a martwieniem się o rodziców i dziadków. Mam nadzieję, że ten przepis Wam to ułatwi, mnie ratuje od dwóch tygodni i jeszcze mi się nie znudził. Dlaczego ta zupa, chociaż bardzo prosta, tak dobrze smakuje?

Podsmażenie warzyw i przypraw: najpierw na oliwie podsmażona jest cebula i warzywa korzeniowe, czyli marchewka lub seler, co zwiększa ich słodycz. Następnie krótko podsmażana jest papryka wędzona, suszone zioła i chili, co wydobywa ich aromat, zwłaszcza dobrze robi to wędzonej papryce.warstwy smaku: można byłoby wrzucić krojone pomidory do tego samego garnka, ale wtedy zupa byłaby średnia. Wersja do druku Czas przygotowania: do 30 minut 30M Składniki na 4 - 5 porcji: 1 cebula lub 1/2 pora 1 marchewka lub 1/4 selera olej lub oliwa Porady: Vegan Coconut Lentil Soup Recipe. Curried Lentil, Tomato, and Coconut Soup Recipe. I didn't have any cilantro so used dried parsley with mint garnish.

Curried Lentil, Tomato, and Coconut Soup Recipe

Really great flavor! AnonymousLos Angeles10/22/20 I made this today, after seeing the recipe last weekend. I had exactly thirty minutes between meetings to gather the ingredients, chop, and get into an instant pot. It worked. Anonymous0794508/19/20 Delicious, easy, healthy recipe. Anonymous06/10/20 Mine didn’t come out as red as these pics. AnonymousPaso Robles, CA 04/29/20 This is the only vegetarian meal my husband will eat. Always_more_garlic04/18/20 Yup super tasty and one of the easiest recipes I've ever made. Vegetarian Society. Creamy-ish of Mushroom Soup Recipe.

Honestly, not that bad.

Creamy-ish of Mushroom Soup Recipe

This wasn't slap-your-mom good, but it still was better than any canned cream of mushroom soup in existence. I should have been more generous with the sizes of mushrooms I used, and went a little lighter on the oil drizzle. But either way, I licked my bowl clean and added a side piece of ricotta, basil, tomatoe toast on the side with a drizzle of olive oil. It was just the right meal to set the mood for a rainy Sunday afternoon alongside classical tunes. AnonymousSt. I'm probably moderately anti-vegan, if anything, but this was delicious. AnonymousLondon07/08/20 Now I remember why I don't make Bon Appetit recipes--they usually are awful. AnonymousLos Angeles07/03/20 Wow was shocked by how good this was! NooriesCanada05/16/20 Didn't taste bad, but was extremely lacking in flavor. Spring Minestrone Recipe. So delicious!!

Spring Minestrone Recipe

Made several modifications just based on what I had-- I cooked a lb of white beans in the instant pot with garlic and onion and added them at the end, and the ingredients I used in the rest of the soup were: 1 bunch of scallions, 1/2 onion, 1 fennel, 1 bunch of rat's tail radishes (chopped up small), 1/2 head of cauliflower broken into florets, 1 bunch kale (chopped), and then all the whole spices, miso, lemon zest, plus the juice of ~1 lemon at the end. Super good, and just as delicious reheated the next day! Spring Minestrone Verde with Pistachio Pesto Recipe. Ingredients ¼ cup olive oil2 medium onions, finely chopped3 medium leeks, white and pale-green parts only, finely chopped3 celery stalks, finely choppedKosher salt 2 tablespoons raw pistachios1 garlic clove, chopped1 cup (packed) basil leaves1 cup (packed) parsley leaves with tender stems⅔ cup olive oil, divided½ cup finely grated Parmesan½ teaspoon finely grated lemon zestKosher salt, freshly ground pepper 1 tablespoon olive oil4 sprigs thyme1 bay leaf4 cups low-sodium chicken stock or water6 ounces sugar snap peas, trimmed, sliced in half crosswise½ bunch small Tuscan kale, ribs and stems removed, leaves torn1 14.5-ounce can cannellini (white kidney) beans, rinsed1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawedKosher salt, freshly ground pepperThinly shaved Parmesan and crushed red pepper flakes (for serving)4 ¾-inch-thick slices country-style bread, toasted Recipe Preparation Soffritto Heat oil in a large skillet over medium-high.

Spring Minestrone Verde with Pistachio Pesto Recipe

Pesto Preheat oven to 350°. Eastern European Red Lentil Soup Recipe - Vegetarian Times. Millet Polenta with Miso and Scallion Oil Recipe. Cannellini Bean, Potato and Tomato Soup.