We fry eggplants, make rolls and stews out of them. What about soup? It turns out to be very light, but satisfying, aromatic, tasty and has a beautiful coral color.
It is necessary
- - 4 medium eggplants
- - 2 medium potatoes
- - 1 onion
- - 1 carrot
- - 2 red tomatoes
- - 1 can of coconut milk (250 ml)
- - 1 tbsp. l. miso paste
- - 1 tsp. soy sauce
- - 1 tsp. oyster sauce
- - 2 tbsp. l. tomato paste
- - 1 tsp. ground saffron
- - 5 tbsp. l. olive oil
- - 2 liters of water
- - 1 baguette
- - 5 sage leaves
- - salt and pepper to taste
Instructions
Step 1
Rinse the eggplants under running water, dry and cut into 1 cm slices. Fry on both sides in olive oil for 2 minutes on each side until golden brown. Prepare the rest of the vegetables. Wash and peel potatoes, carrots, onions and tomatoes. Cut into small cubes.
Step 2
Pour water into a saucepan and bring it to a boil. Put carrots and potatoes in it, cook covered for 10 minutes. Then pour in the coconut milk, add onions, tomatoes, soy and oyster sauces, tomato paste, ground saffron and cook for another 10 minutes under the lid.
Step 3
Next, add the eggplant and miso paste to the soup. Season with salt and pepper to taste. Cook for about 10 more minutes until cooked through. Leave the soup to sit under the lid. During this time, prepare the croutons. Cut the baguette into 2 cm slices and fry on both sides in a dry skillet.
Step 4
Serve soup in deep bowls. Place 2 croutons in each bowl so that they are half submerged in the soup. If desired, they can be grated with a clove of garlic for flavor. Garnish each portion of the soup with a sage leaf.
