Eggplant is undeservedly deprived of attention, it is almost never used for preparing first courses. Although eggplant cream soup with paprika is very satisfying, aromatic and healthy. It can be cooked in meat broth or simply in water.
It is necessary
- - eggplant - 1 pc.;
- - fresh tomatoes - 2 pcs.;
- - sour apple - 0, 5 pcs.;
- - onions - 0, 5 pcs.;
- - paprika - 2-3 tsp;
- - olive oil - 2 tsp;
- - oregano (oregano) - a pinch;
- - greens for decoration;
- - salt.
Instructions
Step 1
Preheat the oven to 180 degrees. Wash the eggplant, tomatoes, prepare them for baking. Cut the eggplant into cubes, the tomatoes in half. Bake for 15-20 minutes.
Step 2
While the vegetables are baking, cook the frying. Wash the apple and chop it finely. The acid from the apple will make the soup taste good.
Step 3
Heat a skillet with butter, sauté the onion and apple pieces together. Peel the baked tomatoes, chop them and send them along with the eggplant pieces to the pan. Add 100 milliliters of water, simmer all vegetables, covered. After 2-3 minutes, add oregano and paprika and continue cooking for 1 minute.
Step 4
Transfer the finished products from the pan to the blender container, whisk. The cream soup is ready, pour it into bowls and garnish with herbs.
