16 January 2014

Šķiet, ka pēdējā mēneša laikā pārtiku no saldumiem vien, ņemot vērā svētku sezonu un duci dzimšanas dienu, ko man nācās pārdzīvot. Tāpēc ir tikai pašsasprptami, ka viss pēc kā man kārojās ir dažādi svaigie salādi, zupas un svaigi spiestas sulas. Šo zupu esmu gatavojusi vairākkārt, un  tā nekad nav mani pievīlusi, turklāt tā ir viegli un ātri pagatavojama, tā kā rokas ar darbu būs aizņemtas vien 10-15 minūtes, nemaz nerunājot par nelielo sastāvdaļu skaitu. Zupa būs piemērota aukstām ziemas dienām (precīzāk, kā maltīte pēc dienas uz kalna), tā kā tās spēja sasildīt ir nenoliedzama.

This past month all I was practically living on was cakes and sweets, thanks to festive season and like a ton of birthdays I had to go through. So it's pretty self explanatory that all I crave now are different salads, soups and fresh juices. I had made this soup few times before, and it never fails with no one, plus it's easy to make and requires 10-15 minutes of hand on work, not to mention the small number of components. It's perfect for cold days (lets be honest, it's the top choice of meal after day on slopes) as its ability to warm is undeniable. Read further for recipe and more mouthwatering pictures. 



Nepieciešams:
1 kg tomātu
1 liels baltais sīpols
3 ķiploku daiviņas
500 ml dārzeņu buljona
viena mocarellas bumba
lauru lapa
sāls, pipari
olīveļļa

1. Uzkarsē krāsni līdz 200ºC un cepamo papīru izklāj uz cepampannas;
2. Sagriež tomātus astoņās daļās un ar ādiņu uz leju liek uz cepampannas, sagriež sīpolu un ķiploku daiviņas un novieto uz pannas pa virsu tomātiem. Apšļaksta ar olīveļļu un uzber nedaudz sāls. Liek pa vidu cepeškrāsnī un cep aptuveni 30-40 minūtes;
3. Pēc izņemšanas no krāsns, tomātus, sīpolus, ķiplokus un lauru lapu ievieto katlā un piejauc klāt dārzeņu buljonu. Vāra aptuveni 20 minūtes.
4. Ar rokas blenderi sablenderē visu, kas atrodās katliņā, pirms tam izņemot lauru lapu.
5. Pasniedz ar saplucinātu mocarellu un maizes šķēli.

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You will need:
1 kg tomatoes
1 white onion
3 cloves of garlic
500 ml vegetable broth
bay leaf
1 mozzarella ball
salt, pepper
olive oil

1. Line baking sheet with baking paper and preheat oven to 200 ºC.
2. Cut tomatoes into eight pieces and lace them skin down on the baking sheet. Cut onions in pieces and distribute them on tomatoes, same with garlic cloves. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven and roast the vegetables for 30-40 minutes.
3. Transfer roasted vegetables together with the roasting juices into a pot and add vegetable broth. Add bay leave. Boil for roughly 20 minutes.
4. Remove bay leave and puree soup.
5. Immediately serve the soup and add mozzarella pieces and a slice of bread. Enjoy!

9 comments

  1. wow! looks amazing!

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  2. Great post! x

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  3. Awesome blog! Super liked it
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  5. Hı :) Yuor blog so chic.I'm following now you on GFC and waiting you to follow me back :)
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  6. Looks good <3

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    XOXO,
    Inês

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  7. Huuum it's look so good, i'm at work let say that i dying.

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  8. This looks absolutely amazing!
    X
    Kiri
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