krem juha od butternut tikve i celera

{za 2-3 osobe}

što/
1 mala butternut tikva (oko 350 g)
50 g korijena celera
2 velika režnja češnjaka
2 prstohvata himalajske soli
prstohvat origana
prstohvat bosiljka
prstohvat mljevene chili paprike
25 g suncokretovih sjemenki
šaka lišća celera
1 jušna žlica suhog delikatesnog kvasca
1 jušna žlica maslinovog ulja (opcija)
400 mL vode

kako/
Ogulite butternut tikvu i maknite sjemenke (ako imate vrt, sačuvajte ih za proljeće). Narežite ju na male komade i stavite u lonac s 400 mL vode. Dodajte narezani korijen celera, češnjak i začine. Stavite na štednjak i, nakon što zavrije, kuhajte 5-7 minuta na laganoj vatri. Maknite s vatre i dodajte lišće celera, sol, suncokretove sjemenke, suhi delikatesni kvasac i maslinovo ulje. Ostavite poklopljeno još 5-10 minuta, pa ulijte juhu u blender i izblendajte do glatke teksture.

[ENG]

butternut squash and celery soup

{for 2-3 persons}

what/
1 small butternut squash (~350 g)
50 g celery root
2 large garlic cloves
2 pinches Himalayan salt
1 pinch dried oregano
1 pinch dried basil
1 pinch ground chili pepper
25 g sunflower seeds
a handful of celery leaves
1 tbsp nutritional yeast
1 tbsp cold pressed olive oil (optional)
400 mL water

how/
Peel the butternut squash and remove the seeds (keep them for the spring if you have a garden). Cut the squash in small pieces and put it in a pot with 400 mL of water. Add sliced celery, garlic and spices. Put the pot on a stove and bring to a boil. Cook the soup for 5-7 minutes on a low heat. Remove the pot from the heat and add diced celery leaves, salt, sunflower seeds, nutritional yeast and olive oil. Let it sit covered for 5-10 minutes, then pour the soup in a blender and blend until smooth.