Vegetable soup with eggplants
6 servings
45 minutes
Vegetable soup with eggplants is a harmony of simple and accessible ingredients transformed into a warm, aromatic dish. Inspired by European traditions, it combines the softness of potatoes, the sweet note of carrots, and the rich flavor of eggplant. A light sauté with onions and garlic adds depth to the taste, while fresh tomatoes provide a slight tanginess. This soup not only satisfies hunger but also warms the soul. It is enjoyed hot, relishing its rich aroma and tender texture, perfect for cozy home lunches. It is versatile: it can serve as a light dinner or a warming dish on cool days.
1
We clean and cut the potatoes and put them to boil. We also add finely chopped carrots.
- Potato: 5 piece
- Carrot: 1 piece
2
We sauté onion and garlic (1 clove for aroma) in a pan. Later, we add eggplant, cut into cubes (about 5x5 mm).
- Onion: 0.5 piece
- Garlic: 1 piece
- Eggplants: 1 piece
3
Add diced tomato to the almost cooked potatoes and boil for another two minutes, then add the sauté and let it steep.
- Tomatoes: 2 pieces