Eggplant puree soup
Description
Hearty and aromatic soup. I really love this eggplant puree soup because it's light and incredibly delicious. It will be especially appreciated by those who care about their figure and health. The soup can be prepared even faster if you boil all the vegetables at once, but I always prefer to sauté them slightly in vegetable oil. See for yourself,
Instructions
- 1
Step 1
1. The basis of this soup is eggplant, which can be supplemented with any vegetables according to your taste. In any case, the soup will turn out very delicious.
- 2
Step 2
2. The number of eggplants depends on their size. I had small ones, so I took 3 pieces. When preparing this soup, vegetables are usually boiled, but I decided to slightly deviate from the recipe and gently sautéed all the vegetables. The eggplants need to be peeled, sliced, salted, and left for 20 minutes to remove any bitterness. After that, I fried them in a pan with vegetable oil.
- 3
Step 3
3. While the eggplants are sautéing, peel and chop the remaining vegetables: pepper, onion, and tomato.
- 4
Step 4
4. Finely chop the onion, then sauté it with pepper (separately from the eggplants), and only then combine it with the eggplants. Peel the tomato, finely dice it, and add it at the end. Once the vegetables are combined and simmered together, transfer them to a pot, add a small amount of water (no more than 2 cups), and let them simmer.
- 5
Step 5
5. When our vegetables are ready, blend them with a blender until smooth. Before serving, garnish the eggplant soup with fresh herbs and be sure to add finely minced garlic (I like to add some adjika as well). Add a few tablespoons of vegetable or olive oil and serve hot, optionally with croutons.