Vegetable soup “Summer” Recipe
The soup was rich and delicious.
Servings Prep Time
3 10minutes
Cook Time
40minutes
Servings Prep Time
3 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-cook the vegetable broth and strain it.
  2. Cut eggplant into slices, roll in flour.
  3. And lightly fry in vegetable oil.
  4. Peel the potatoes and cut them into slices.
  5. Cut the zucchini into cubes.
  6. 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.
  7. Add the bell pepper and fry for a few more minutes. Postpone.
  8. Bring the broth to a boil, add the potatoes and cook until soft.
  9. Add the roasting, zucchini.
  10. Then eggplant, bay leaf, salt, add grits and cook on low heat until tender.
  11. Meanwhile, chop the garlic and hot pepper.
  12. Finely chop the mint.
  13. Turn off the heat, add chopped garlic, chili pepper and crushed mint, cover and let the soup brew.
0 0 votes
Article Rating
       

Related posts:

Spicy Vegetable Puree Soup Recipe Fish Soup with Celery “Summer Terrace” Recipe Vegetable Soup with Eggplant Recipe Summer Vegetable Soup Recipe Vegetable Soup with Brisket Recipe Thick Vegetable Soup Recipe Vegetable Soup with Spinach Recipe Vegetable Soup with Beans Recipe Summer Tomato Soup Recipe Soup “Here is and Summer Passed” Recipe Soup “Assumption” with Pickles Recipe Vegetable Soup with Oat Flakes Recipe