Vegetable Soup with Eggplant Recipe
The soup turned out to be very satisfying, incredibly rich and fragrant. Even without meat and potatoes.
Servings Prep Time
4 10pieces
Cook Time
40minutes
Servings Prep Time
4 10pieces
Cook Time
40minutes
Ingredients
Instructions
  1. If the beans are fresh, they should be boiled, thrown into a colander, and then cut into pieces. Finely chop the onion, cut the leek into slices. Bulgarian pepper (I had yellow and red in half) cut into strips, carrots – slices. Cut the eggplant lengthwise into 4 pieces, and then cut across into slices.
  2. Heat half of the oil in a deep saucepan and fry the onion until golden brown, add the carrots and simmer for 3 minutes.
  3. Then pour in the remaining oil, add the eggplant.
  4. And bell pepper and continue to fry for 4-5 minutes.
  5. Add the cooked or thawed green beans and fry for 5 minutes.
  6. Put the vegetable mixture in a saucepan, add corn and leeks.
  7. Pour 2 liters of boiling water or vegetable broth, bring to a boil.
  8. Add salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. 2-3 minutes before cooking, put a few leaves of bay leaf.
  9. Remove the finished soup from the heat, add the chopped garlic, cover and let stand for 15 minutes.
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