Roasted eggplant and zucchini cream soup
Automatically translated from Romanian. See the Romanian original
A simple cream soup made with roasted eggplant and zucchini, sautéed with onion and garlic, served with sour cream, sun-dried tomatoes, and toasted seeds.
Ingredients
Method
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Sauté the onion and garlic first, then add the diced zucchini.
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Sprinkle with salt and let it sauté for 4-5 minutes.
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Add the coarsely chopped eggplants and the stock.
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Leave to simmer for about 15-20 minutes.
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Puree everything with an immersion blender, adding the sour cream, salt, and pepper to taste.
The story behind this recipe
🍆🍆🍆
Such a simple recipe.
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2 roasted and peeled eggplants
1 small zucchini
1 white onion
2 garlic cloves
1 tablespoon of sour cream
Sun-dried tomatoes
Toasted seeds (optional but recommended)
Salt and pepper to taste
3 cups of vegetable stock, or water if you don't have any
Sauté the onion and garlic first, then add the diced zucchini.
Sprinkle with salt and let it sauté for 4-5 minutes.
After that, add the coarsely chopped eggplants and the stock.
Leave to simmer for about 15-20 minutes.
Using an immersion blender, puree everything, adding the sour cream, salt, and pepper to taste.
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