Eggplant and tomato puree soup
Description
Perfect for lunch. You can adjust the soup's thickness at the very end, after blending. Simply add vegetable or meat broth, stir, and bring the soup to a boil. Before pureeing the soup, don't forget to remove the bay leaf. Watch and remember, the soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. Wash the vegetables and cut a piece of butter. For spices, you'll need a bay leaf, a pinch of nutmeg, pepper, and salt. Let's get started!
- 2
Step 2
Peel the potatoes, rinse them under water, and cut into small pieces. Cover with water so that it just covers the potatoes, add bay leaf, and place over heat. Simmer gently for 15 minutes.
- 3
Step 3
Cut the eggplants into small cubes. Dry-fry them in a pan until their color changes. Make sure they don't burn. Stir frequently.
- 4
Step 4
The result of frying is shown in the photo.
- 5
Step 5
Peel the onion and remove the skin from the tomatoes (pour boiling water over them, then immediately place in ice water; this will make it easy to remove the skin). Chop the onion and tomatoes. Add them to the eggplants and simmer together for 10 minutes.
- 6
Step 6
By this time, the vegetables will become soft, and the tomatoes will release their juice.
- 7
Step 7
Add the stewed vegetables to the pot with the potatoes, season with salt and pepper, add a piece of butter and a pinch of nutmeg. Cook for 10 minutes.
- 8
Step 8
Purée the finished soup using an immersion blender. Serve immediately after preparation.