Light, vegetable broth-based soup with eggplant for fasting and fasting days, as well as for those who choose low-calorie dishes - it contains only 26 Kcal per 100 g. The list of vegetables can be easily changed, focusing on the season or using frozen supplies.
If you like pureed soups, grind soft vegetables at the very end of cooking - such a dish with eggplant will be absorbed faster.
Ingredients:
Eggplant - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomato - 1 pc.
Garlic - 2 teeth
Celery root - 30 g
Water - 1.6 l
Vegetable oil - 30 ml
Salt, black pepper, herbs - to taste
Step by step recipe:
Step 1 - To make your eggplant soup at home, take the food you need. Season as you wish: from delicate to rich spicy aroma or from pungency in moderation to scalding. Rosemary, thyme, celery, parsnip, garlic, chili or cayenne pepper, coriander, cumin or cumin are some of the seasonings on the list of ingredients that enrich and even make the soup delicious.
Step 2 - The essence of the step-by-step recipe is the sequential bookmark and sautéing of vegetables. The most convenient way to cook the eggplant soup is in a saucepan with a thick non-stick bottom. Without such a capacity, use the usual one. Boil water in a saucepan, and next to it in a pan, alternately fry the vegetable slices and then transfer them to boiling water. So, in hot vegetable oil, first golden onion, chopped into small cubes, garlic, celery root. Saturate with oil for 3-4 minutes.
Step 3 - Next, throw in any way chopped or grated carrots. After stirring, we pass for another 1-2 minutes.
Step 4 - Add the eggplants, chopped into small cubes or strips. Mix again, oil for 2 minutes.
Step 5 - Separately scald the tomato, remove the skin and divide into slices. Cut the peeled potato tubers into bars and load them with the chopped tomato to the assorted vegetables. Stir from bottom to top, oil for another minute.
Step 6 - Fill with boiling water, bring to a second boil - reduce the temperature and cook under the lid for about 20 minutes, until all vegetables are softened.
Step 7 - Season with salt and ground pepper, taste. Remove from heat, add chopped fresh herbs.
Step 8 - Serve the lean eggplant soup hot or warm.
Bon Appetit!
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