Mediterranean Summer Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 3 tablespoon olive oil
- 1 liter vegetable stock
- 1 liter curd milk
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 bell pepper (s), green
- 2 cloves garlic
- pepper
- sea-salt
- Cayenne pepper
- Mint, fresh
Print Recipe
Pin Recipe Instructions
- Clean and wash the eggplant and cut into small cubes. Heat the olive oil in a saucepan and sauté the aubergine cubes covered for 3 minutes. Pour in the vegetable stock and bring to the boil. Let everything simmer for about 10 minutes and puree with a blender
- Let the soup cool down and then stir in the curdled milk.
- Add the chopped peppers and the pressed garlic cloves to the soup. Season with salt, pepper and cayenne pepper.
- Sprinkle the soup with finely chopped mint and serve with a baguette.
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