Baked Eggplant Soup

2

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 98kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  98kcal

• Rating

• Recipe

A very aromatic mashed soup, which is prepared from a variety of various vegetables and spices. The soup is tasty and low-calorie, which is very valuable for those who want to cook a diet at home dish.

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Ingredients

0/16 ingredients

• Eggplant – 2 pcs.
• Bouillon cube – 2 pcs.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Parsley root – 40 g
• Onions – 2 pcs.
• Garlic – 3 tooth.
• Lemon – 1 pc.
• Cilantro – 20 g
• Chili pepper – 1 pc.
• Natural Yogurt – 200 ml
• Cumin – 1 tbsp. l
• Fresh thyme – 15 g
• Olive Oil – 100 ml
• Salt
• Pepper

1 ч1 ч 98

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Steps

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1. Rinse and peel all vegetables thoroughly. Put them on a baking sheet (without tomatoes), pour olive oil.

2. Put the baking sheet in the oven, heated to 190 degrees, bake vegetables for 40 minutes.

3. Remove the skin from the eggplant, chop the pulp a little. Also need cut all other vegetables into large pieces and shift them into the pan. Throw chopped tomatoes here.

4. Pour 1.5 liters of water into the pan, put 2 bouillon cubes, bring the soup to taste, add spices and boil it until until all the vegetables are soft.

5. Using a blender, mashed until smooth Ingredients.

6. Add natural yogurt, mix thoroughly again. When serving, garnish with cilantro.

Keywords:

• Eggplant
• Vegetables