Koju biljnu pavlaku da koristiš za supu od bundeve? (Which plant cream should you use for pumpkin soup?)

Krem supa od bundeve sa kurkumom 

1. Najbolji izbor: pavlaka od indijskog oraha - neutralna biljna pavlaka bez dodatog secera.
2. Ako želiš potpuno antiinflamatornu i brzu: izaberi kokosovu pavlaku.
3. Ako imaš osetljiv stomak: izaberi ovsenu pavlaku.

1. Pavlaka od indijskog oraha – najbolji izbor

Ova pavlaka je najkremastija i najstabilnija u toploj supi.

Zašto je idealna?

• Ima prirodne masti i emulgatore → ne razdvaja se u vrućoj supi
• Ukus joj je neutralan i ne prekriva aromu bundeve
• Tekstura je svilenkasta → supa dobije „restoranski“ kvalitet
• Dobro se slaže sa kurkumom, đumbirom i biberom

Kada je biraš?

Kad želiš bogatu, krem supu bez mlečnih proizvoda.

2. Kokosova antiinflamatorna kisela pavlaka – brza i potpuno antiinflamatorna

Zašto je dobra?

• Kokos ima prirodna antiinflamatorna - protiv upalna svojstva
• Ne sadrži gluten 
• Ne sadrži laktozu
• lepo se slaže sa bundevom i začinima

Na šta da obratiš pažnju?

• Ima blagi kokos ukus
• Može malo promeniti ukus supe (egzotičniji šmek)

Kada je biraš?

Kada praviš strogo antiinflamatorni / posni obrok.

3. Biljna pavlaka od ovsenih pahuljica bez aditiva – najlakša za stomak

Ova pavlaka je najblaža i najlakša za varenje.

Zašto je dobra?

• Ima vrlo blag, neutralan ukus
• Lagana je i ne opterećuje digestivni sistem
• Cesto se najbolje podnosi kod IBS-a i osetljivog stomaka

Ograničenje:

• Manje je masna → supa je manje kremasta
• Može se razdvojiti ako se pregreje (zato se dodaje na kraju)

Kada je biraš?

Ako ti je varenje prioritet, a ne maksimalna kremastost.

Ukratko:

• želiš najkremastiju i stabilnu supu → indijski orah
• želiš najbrže i najantiinflamatornije → kokos
• želiš najlakšu za stomak → ovsena

Creamy pumpkin soup with turmeric 

1. The best choice: cashew cream - neutral plant cream with no added sugar.
2. If you want completely anti-inflammatory and fast: choose coconut cream.
3. If you have a sensitive stomach: choose oat cream.

1. Neutral plant cream without added sugar - the best choice

This cream is the creamiest and most stable in warm soup.

Why is it ideal?

• Has natural fats and emulsifiers → does not separate in hot soup
• Its taste is neutral and does not cover the pumpkin aroma
• The texture is silky → the soup acquires a "restaurant" quality
• Goes well with turmeric, ginger and pepper

When do you choose it?

When you want a rich, creamy soup without dairy products.

2. Coconut anti-inflammatory sour cream – quick and completely anti-inflammatory

Why is she good?

• Coconut has natural anti-inflammatory properties
• Does not contain gluten
• Does not contain lactose
• Goes well with pumpkin and spices

What should you pay attention to?

• It has a mild coconut taste
• Can slightly change the taste of the soup (more exotic taste)

When do you choose it?

When you make a strictly anti-inflammatory / lean meal.

3. Plant oat flakes cream without additives - the easiest for the stomach

This cream is the mildest and easiest to digest.

Why is she good?

• It has a very mild, neutral taste
• It is light and does not burden the digestive system
• It is often best tolerated by IBS and a sensitive stomach

Restriction:

• it is less fatty → the soup is less creamy
• can separate if overheated (that's why it's added at the end)

When do you choose it?

If digestion is your priority, not maximum creaminess.

Briefly:

• you want the creamiest and most stable soup → cashew
• you want the fastest and most anti-inflammatory → coconut
• you want the easiest for the stomach → oats