Description
The soup is multicomponent, but very easy to prepare, and due to the large number of different vegetables that is incredibly rich, fragrant and delicious.
Ingredients
-
Eggplant
1 piece
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Pumpkin
200 g
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Potatoes
200 g
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Carrots
1 piece
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Onion
1 piece
-
Tomato
2 piece
-
Pepper
1 piece
-
Garlic
2 tooth
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Vegetable oil
2 Tbsp
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Broth
1 l
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Salt
-
Black pepper
-
Greens
-
Crackers
Cooking
Here is a set of products we need. Potatoes, celery and pumpkin weighed peeled eggplant in the skin. Tomatoes now is tasteless, and I prefer to use pureed tomatoes or their flesh, in supermarkets there are different options.
Eggplant prisolit and leave to stand for 15 minutes.
Vegetables thoroughly wash and clean. Then everything except garlic and onion, cut into small cubes, garlic - thin slices.
Onion minced, garlic finely chop.
In a deep saucepan heat vegetable oil and fry the onion with the garlic until transparent,
Add carrots and potatoes, fry for 5 minutes.
Add celery, pumpkin, pepper, and washed and pressed the eggplant, simmer for another 5 minutes.
Pour hot broth or water, bring to boil, season with salt and pepper and cook on low heat for 20-25 minutes.
Add tomatoes, saute a couple of minutes.
Slightly cool the soup, then the vegetables with a small amount of broth to put in the blender
And whisk until a smooth puree.
Pour into a saucepan, add bouillon to the desired consistency and warm the soup.
Meatless version of the soup is ready!
If you are fast, you can pour in the soup 100-150 ml of low-fat cream and heat without boiling!
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