Eggplant And Zucchini Soup - A Recipe With A Photo Step By Step. How To Cook Vegetable Soup With Eggplant And Zucchini?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A simple recipe for making soup from seasonal vegetables - eggplant and zucchini.

Ingredients

For a 1.5 L pot:

Eggplant - 200 g

Zucchini - 200 g

Carrots - 30 g

Champignons - 5 pcs.

Potatoes - 1 pc.

Green onions - 15 g

Garlic - 1 clove

Dill - 4 branches

Salt to taste

Ch.m. pepper - taste

Vegetable oil - 10 g

• 44 kcal
• 30 min.
• 5 minutes.
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

It's still incredibly hot here, sometimes you don't even know how to feed your family. It's just that no one wants hearty meat food in such heat, but soups are always eaten with pleasure. Today we had a simple vegetable soup for lunch made from seasonal vegetables, which now cost quite a penny. This soup will delight lovers of eggplant especially, and since I have all of them, this excellent first course delighted us all, without exception.

For vegetable soup with eggplant and zucchini, prepare the foods listed. Peel potatoes, carrots and garlic, wash with herbs, clean mushrooms with a hard kitchen sponge.

Cut the courgette, eggplant, mushrooms and carrots into small cubes - into thin slices, put them in a saucepan or stewpan with a thick bottom, pour in a little odorless vegetable oil. Saute vegetables over low heat for a few minutes.

When the vegetables are slightly golden brown, pour in water, add the potatoes cut into small cubes. After boiling, cook for 15 minutes. Be sure to remove all foam from the surface.

Finely chop the green onion with a knife, add to the pan along with the crushed clove of garlic. Cook over low heat for another 5 minutes.

Now salt and pepper the soup, you can add your favorite seasonings. Bay leaves, cumin, fresh or dried thyme are well combined here. Finely chop the dill with a knife, add to the saucepan. Turn off the stove, cover the soup with a lid and let it stand for 10 minutes before serving.

Vegetable soup with eggplant and zucchini is ready. The presence of mushrooms in the composition makes it quite satisfying. It will be good to add a spoonful of sour cream to each serving before serving.

A very simple vegetable soup made from seasonal vegetables is ready, enjoyable.