| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 liters Broth (vegetable)
- 200 gram Eggplant
- 150 gram Zucchini
- 400 gram Potatoes
- 100 gram Carrot
- 60 gram Celery root
- 150 gram Sweet pepper
- 70 gram Onion
- 2-3 cloves Garlic
- Mint
- 1/2 pieces Red hot pepper (long)
- 40 gram Semolina
- 2 piece Bay leaf
- 30 gram Vegetable oil
- Salt
Ingredients
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Instructions
- Pre-cook the vegetable broth and strain it.
- Cut eggplant into slices, roll in flour.
- And lightly fry in vegetable oil.
- Peel the potatoes and cut them into slices.
- Cut the zucchini into cubes.
- Peel the carrots, celery and pepper and cut into strips. Finely chop the onion. Fry the onion in vegetable oil until transparent, add carrots and celery, fry until soft.
- Add the bell pepper and fry for a few more minutes. Postpone.
- Bring the broth to a boil, add the potatoes and cook until soft.
- Add the roasting, zucchini.
- Then eggplant, bay leaf, salt, add grits and cook on low heat until tender.
- Meanwhile, chop the garlic and hot pepper.
- Finely chop the mint.
- Turn off the heat, add chopped garlic, chili pepper and crushed mint, cover and let the soup brew.
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