Summer soup

Summer soup

Ingredients for 6 people:

  •     3 courgettes
  •     1 eggplant
  •     1 tomato
  •     1 onion
  •     1 clove of garlic
  •     water
  •     olive oil
  •     salt, pepper
Cooking method
1/ Slice the onion and garlic clove and fry them in a large saucepan with two tablespoons of oil.

2/ Cut the courgettes, eggplant and tomato into pieces and add them to the mixture.

3/ Add water to the vegetables: be careful not to add too much water if you don’t want the soup to be too liquid. The courgettes are full of water, put the water level at about 3/4 of the vegetables. It is better to add a little water after cooking if necessary.

4/ Season to your taste.

5/ Bake for about 30 minutes. You can stir the soup from time to time.

6/ Once cooked, mix the soup to obtain a velvety texture. If the texture is a little too compact, add a little water.

7/ You can eat it hot, with a little grated parmesan or comté cheese, and even cold if you prefer.

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