Summary

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

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Instructions

1. 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
2. Let the soup cool down and then stir in the curdled milk.
3. Add the chopped peppers and the pressed garlic cloves to the soup. Season with salt, pepper and cayenne pepper.
4. Sprinkle the soup with finely chopped mint and serve with a baguette.