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Eggplant vegetable soup

Cooking recipes / First course recipes / Soups / Soups with vegetables

Vegetable soup is a recipe for a dish that is extremely useful. Vegetables and root vegetables for soup are not fried, tomatoes and herbs are added to the finished vegetable soup, the recipe of which is as simple and fast as possible. Healthy eating advocates are sure to appreciate this vegetable soup. His recipe is this.

onions - 3 pcs., Sweet pepper - 2 pcs., parsley root - 1 pc., eggplant - 2 pcs., tomatoes - 4 pcs., flour - 2 tbsp. spoons, herbs to taste, Indian spices to taste, garlic to taste

Add finely chopped onions to a pot of boiling water, then pepper cut into rings. Add parsley root, cut into mugs. Clean the eggplant, cut it into 4 parts and cut it with "leaves. " (It should be checked if the eggplants are bitter, as bitter ones are not good for soup. ) Add aubergines to the soup. Lower the tomatoes into the boiling soup for 3 minutes, remove with a spoon, remove the skin and mash in a plate. Lightly warm the flour (preferably freshly prepared from sprouted wheat) in a dry pan, dilute in a cup with warm water and pour a trickle into the soup. Remove the pan from the heat, introduce the mashed tomatoes. Shred the greens and throw them into the soup. It is advisable to add Indian seasonings and finely shredded garlic.