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Kremasta Slanutak i krumpir juha

Kremasta Slanutak i krumpir juha

Name: Creamy Chickpeas and Potatoes Soup
Yield: 4
Cuisine: Italian
Ingredients: Chickpeas: 450 g; Potatoes: 2; Carrot: 1; Celery: 1 coast; Thyme: 2 sprigs; Extra Virgin Olive Oil: to taste; Salt: to taste; Vegetable Broth

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Sastojci

prilagodite Porcija:

	450 G Slanutak
	2 krompir
	1 mrkva
	1 coast celer
	2 sprigs majčina dušica
	probati Ekstradjevičansko maslinovo ulje
	probati so
	supe od povrća

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Značajke:

kuhinja:

italijanski

35
služi 4
lako

Sastojci

450 G Slanutak
2 krompir
1 mrkva
1 coast celer
2 sprigs majčina dušica
probati Ekstradjevičansko maslinovo ulje
probati so
supe od povrća

uputstvo

Veganske Slanutak kremasta juha je tipičan topao i okrepljujući jelo koji je idealan za zagrijavanje tijekom ovih hladnih večeri gdje želite nešto dobro, zdravo i osvježavajuće. Vrlo malo sastojaka i magija je napravljen, sigurni smo da će pripremiti ovu kremu od leblebije iznova i iznova onrce okusio.

koraci

1 Gotovo	Kao prvo, heat the extra virgin olive oil in a pot with the two thyme sprigs.
2 Gotovo	Chop the carrot and celery and add them to the pot once the oil is hot, then stir fry for 5 minutes together with a pinch of salt.
3 Gotovo	Peel the potatoes and cut into fairly small cubes, pour them into the pot and let them brown for a few minutes on a fairly lively flame.
4 Gotovo	napokon, add the chickpeas and the vegetable broth until all the vegetables are covered.
5 Gotovo 20	Bring everything to a boil, then cover with a lid and lower the heat so that the broth continues to simmer, and cook for 15-20 minutes until the vegetables are soft.
6 Gotovo	Turn off the heat, remove the thyme sprigs and blend everything with an immersion blender until you have a smooth and homogeneous cream (if you want you can keep aside a few tablespoons of vegetables for the decoration of the dishes). If it is too thick, lengthen with a little broth, on the contrary leave it on the stove to dry until the desired density is reached. Serve immediately hot, completing each dish with fresh thyme and, if you have, some pink pepper.