Description
The husband's verdict was succinct: "Soup - GREAT!" And this despite the fact that soup has no meat, no potatoes, and my husband is a terrible eater, not recognizing soup without potatoes. Nevertheless, the soup turned out very hearty, incredibly rich and flavorful. Even without meat and potatoes.
Ingredients
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Eggplant
1 piece
-
Green beans
300 g
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Red sweet pepper
1 piece
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Onion
1 piece
-
Leeks
100 g
-
Carrots
1 piece
-
Corn
200 g
-
Garlic
3 tooth
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Thyme
1 sprig
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Vegetable oil
60 g
Cooking
The weight of the vegetables in grams given in the form of already clean). If fresh beans should be boiled, drain in a colander and then cut into pieces with a length of about 3 cm chop the onion, leek cut into slices. Bulgarian pepper (I had half yellow and red) cut into strips carrots - sliced. Eggplant cut into 4 pieces and then cut crosswise into slices.
Half the oil to heat in a deep saucepan and fry onions until Golden, add carrots and sauté 3 minutes.
Then add the remaining oil, add eggplant
And bell pepper and continue frying for 4-5 minutes.
Add the cooked or thawed green beans and saute 5 minutes.
Spread vegetable mixture in a saucepan, add corn and leeks.
Pour 2 l of boiling water or vegetable broth, bring to a boil.
Salt and pepper to taste, add the thyme and cook over low heat until tender, about 10 minutes. For 2-3 minutes until cooked put a few leaves Lavrushka.
Ready soup remove from heat, add chopped garlic, cover and let stand 15 minutes.
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