Greek soup with eggplant and zucchini

3

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 27.14kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  27.14kcal

• Rating

• Recipe

To waist was always slim, you need to monitor calories dishes that you cook at home. We suggest you make it very easy soup, another low-calorie diet option. it’s the same tasty, and suitable for vegetarians!

Let’s get started!

Ingredients

0/15 ingredients

• Eggplant – 2 pcs.
• Zucchini or zucchini – 4 pcs.
• Onions – 2 pcs.
• 4 cloves of garlic
• Olive oil – 50ml.
• Oregano greens – 2 handfuls
• Salt to taste
• Ground black pepper – to taste
• Mint-3 handfuls
• Natural yogurt – 200 g
• Fresh cucumber – 1 pc.
• 2 cloves of garlic
• Salt to taste
• Vegetable broth – 1.5 L
• Lemon juice-1 tbsp

1ч 30мин1ч 30мин 27.14

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Cut eggplant and zucchini into large quarter rings.
2. Cut the onion into a large cube.
3. Pour 20 ml into vegetables. olive oil, salt and pepper. Everything mix and put on a baking sheet. Bake 40 minutes at temperature 200 C.
4. Put the baked vegetables in the broth and simmer on a slow fire 10 minutes.
5. Halve the soup in half and mashed one half a blender. Combine both parts of the soup, add chopped greens oregano and warm.
6. Put on plates and decorate with mint leaves.
7. Serve soup with yogurt sauce.
8. To do this, push the garlic through a press.
9. Peel the cucumber if large seeds cut them. Cut the cucumber into the smallest cube.
10. Combine yogurt, garlic, cucumber, minced mint, black pepper and lemon juice, salt. Put the sauce in a gravy boat and serve to the soup.

Keywords:

• vegetable soup