Eggplant puree soup (light recipe)

Description

Perfect for lunch. If desired, you can strain the soup through a sieve for a smoother consistency. Serve the soup hot, garnished with a sprig of thyme. For an extra creamy touch, you can add a bit of cream or grated cheese to the soup (Parmesan works perfectly).

Instructions

1. 1

   Step 1

   First, peel the eggplant and slice it into 1 cm thick half-moons. Peel the garlic and finely chop it, and slice the onion into half-rings after peeling. Strip the leaves from the thyme sprig.

2. 2

   Step 2

   Add olive oil to a preheated skillet and sauté eggplant slices with thyme and balsamic vinegar. Mix thoroughly, adding more olive oil if needed. Sauté the eggplants on all sides.

3. 3

   Step 3

   In a separate saucepan, sauté chopped onion and garlic in olive oil until soft. Then add the fried eggplants, water, and bring to a boil. Simmer for 20 minutes, covered with a lid.

4. 4

   Step 4

   Remove from heat and use an immersion blender to puree everything until smooth. The eggplant puree soup is ready.