Juva od palente (Cornmeal Porridge Soup)

Ingredients

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrots and celery to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil.
4. 4.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
5. 5.
   Reduce the heat to low and let the soup simmer for about 20-25 minutes, stirring occasionally, until the cornmeal is fully cooked and the soup thickens to a creamy consistency.
6. 6.
   Remove the bay leaves from the pot and stir in the chopped parsley. Season with salt and pepper to taste.
7. 7.
   Serve the Juva od palente hot, drizzled with a little olive oil and a sprinkle of freshly ground black pepper.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually whisk in the cornmeal to prevent lumps from forming. Stirring constantly while adding it to the soup will help achieve a smooth and creamy consistency.

Tips & Tricks

• For a richer flavor, you can sauté the vegetables in a combination of olive oil and butter.
• If you prefer a thinner consistency, you can add more vegetable broth or water while cooking.
• Customize the soup by adding other vegetables like peas or bell peppers for extra color and flavor.
• Serve the Juva od palente with a side of crusty bread for a complete meal.
• Leftovers can be refrigerated and reheated the next day, but you may need to add a little water or broth to adjust the consistency.

Serving advice

Serve the Juva od palente in bowls, drizzled with a little olive oil and a sprinkle of freshly ground black pepper. Accompany it with a slice of crusty bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, garnish the soup with a sprig of fresh parsley or a sprinkle of chopped chives. Serve it in colorful ceramic bowls to showcase the vibrant yellow color of the porridge.