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Print Recipe
Vegetable soup "Summer" Recipe
The soup was rich and tasty.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Pre-cook vegetable broth and strain it.
    Pre-cook vegetable broth and strain it.
  2. Aubergines cut into slices, roll in flour.
    Aubergines cut into slices, roll in flour.
  3. And lightly fry in vegetable oil.
    And lightly fry in vegetable oil.
  4. Peel the potatoes and cut into slices.
    Peel the potatoes and cut into slices.
  5. Zucchini cut into cubes.
    Zucchini cut into cubes.
  6. Carrots, celery and pepper peel and chop sticks. Finely chop the onion. In vegetable oil fry onions until transparent, add carrots and celery, fry until soft.
    Carrots, celery and pepper peel and chop sticks. Finely chop the onion. In vegetable oil fry onions until transparent, add carrots and celery, fry until soft.
  7. Pour the bell peppers and fry for a few more minutes. Set aside.
    Pour the bell peppers and fry for a few more minutes. Set aside.
  8. Broth bring to a boil, add the potatoes and cook until soft.
    Broth bring to a boil, add the potatoes and cook until soft.
  9. Add roasting, zucchini.
    Add roasting, zucchini.
  10. Then eggplant, Bay leaf, salt, add grits and cook on low heat until tender.
    Then eggplant, Bay leaf, salt, add grits and cook on low heat until tender.
  11. Meanwhile chop garlic and hot pepper.
    Meanwhile chop garlic and hot pepper.
  12. Finely chop the mint.
    Finely chop the mint.
  13. Turn off the heat, add the chopped garlic, chili and chopped mint, cover and let the soup to infuse.
    Turn off the heat, add the chopped garlic, chili and chopped mint, cover and let the soup to infuse.

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