Eggplant and bell pepper soup
6 servings
45 minutes
Eggplant and bell pepper soup is a true embodiment of Mediterranean cuisine, filled with vibrant aromas and fresh ingredients. Greek chefs have used eggplants and sweet peppers since ancient times to create dishes with rich flavors and velvety textures. This soup delights with the tenderness of butter, the juiciness of vegetables, and the spiciness of paprika. It is perfect as a light, warming dish that provides a sense of coziness and satisfaction. It can be served as a standalone dish or alongside fresh bread. The aroma of fresh herbs – parsley, cilantro, and basil – adds a special note to it, creating a harmony of flavors that conveys the spirit of Greek gastronomy.
1
Clean and dice all the vegetables.
- Eggplant: 4 pieces
- Bell pepper: 2 pieces
- Potato: 4 pieces
- Tomatoes: 3 pieces
- Onion: 1 piece
2
Chop the greens.
- Parsley: to taste
- Cilantro: to taste
- Basil: to taste
3
Put the vegetables in the pot. Pour in enough water to just cover the vegetables.
- Eggplant: 4 pieces
- Bell pepper: 2 pieces
- Potato: 4 pieces
- Tomatoes: 3 pieces
- Onion: 1 piece
4
Add chopped greens, butter, as well as paprika, black pepper, and salt to taste.
- Parsley: to taste
- Cilantro: to taste
- Basil: to taste
- Paprika: to taste
- Ground black pepper: to taste
- Salt: to taste
- Butter: 150 g
5
Cover with a lid, place on the heat, and bring to a boil. After the water boils, reduce the heat and cook for about 45 minutes.
