Eggplant Puree Soup

one

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 17.31kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  17.31kcal

• Rating

• Recipe

Delicious, diet eggplant puree soup cooked in at home will be a great lunch option for anyone adheres to Lent. Such a soup will help diversify your familiar menu. The soup is very tender, aromatic and unusual. Even a novice in the kitchen can make it.

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Ingredients

0/8 ingredients

• Eggplant – 600 g
• Finely chopped garlic – 2 cloves
• Shredded fresh thyme – to taste
• Olive oil to taste
• Balsamic vinegar – 1 tablespoon
• Onion – 1 head
• Water – 500 ml
• Salt to taste

50 мин50 мин 17.31

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Steps

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1. Peel the eggplant and cut it into slices. Garlic chop, chop the onion into thin half rings. Picking leaves thyme.
2. Heat the olive oil over medium heat, add eggplant, thyme and pour balsamic vinegar. Mix add some more olive oil. Fry on all sides.
3. In a separate saucepan, fry onions over medium heat, garlic on olive oil. Add eggplant, pour in water and bring to boiling. Cook for about twenty minutes under the lid.
4. Remove the pan from the heat, grind the contents to a puree state using a blender. If necessary, you can add some more water. Salt and pepper to taste.

Keywords:

• eggplant
• vegetarian soup
• lean soup
• mashed soup