Description
Season zucchini, squash and eggplant. So I made this easy dish to vary the menu of their loved ones. The husband ate and noted an unusual taste.
Ingredients
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Squash
1 piece
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Carrots
2 piece
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Pepper
1 piece
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Vegetable oil
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Broth
300 g
Cooking
Here are the products I used for cooking.
Carrots and onions chop, put in a pan with vegetable oil and fry.
Squash cut into cubes, add to vegetables. There pour half of the broth and to extinguish. Stalks of celery add to pan. The leaves are finely chopped.
Then all the vegetables grind in a blender. Pour into a saucepan, add the remaining broth and warm up. Bulgarian sweet pepper finely chop and add at the very end so it cooks and remains crispy.
Bon appetit!
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