Description
The soup is meatless, but, nevertheless, it turns out very tasty and satisfying. A soup recipe invented by my wife, mostly, based on the wonderful recipe 'Aubergine cream soup "Renoir"'.
Ingredients
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Eggplant
3 piece
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Tomato
3 piece
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Pepper
1 piece
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Carrots
1 piece
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Onion
1 piece
-
Garlic
4 tooth
Cooking
To prepare the vegetables. Enable to heat up the oven to 200*C. Until it warmed up, we'll make further steps.
Tomatoes pour over boiling water and remove skins (this step is, in principle, can be skipped).
Peel the garlic cloves.
Cut the tomatoes into 4-6 pieces and put it together with the garlic in a basket or foil or metal baking dish. Oven by this time it had to heat up. To put bake for 20 minutes.
To grate carrots and chop onion half rings. Eggplant and pepper add to the pot. Pour water to just cover the vegetables and put to boil for 10 minutes.
Onions and carrots fry until slightly Golden brown onions. I have it takes about that time that the vegetables cook. When vegetables are cooked, drain the broth into a separate container.
Just at this time (or slightly before) was to bake the tomatoes. They need to be cleaned from seeds and skins (if you skipped step with the removal of the skins). If this is not done, the soup will be puréed as a mass with tomato seeds.
Pour into sauté pan with vegetables, add roasted garlic and grated tomatoes. Season with salt and pepper.
Blend with a blender to a uniform mass. To breed earlier merged with the broth to taste. Add more salt and pepper to taste.
Enjoy the wonderful soup.
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