With the advent of autumn, the hot first dishes return to our menu again, and as long as you have a chance to use the remains of the summer harvest, be sure to try to cook soup with eggplant.
Soup with eggplants and chicken - recipe
This soup is unusual because it is a thick soup curry, which can be cooked on the basis of chicken broth with the addition of poultry meat. Curry paste can be bought already ready in any large supermarket. It will find application not only in soups, but also in stew and fragrant sauces.
Ingredients:
- peanut oil - 35 ml;
- chicken fillet - 430 g;
- zucchini - 310 g;
- eggplant - 390 g;
- green onions - 4 feathers;
- garlic - 2 teeth;
- ginger root - 2.5 cm;
- coconut milk - 365 ml;
- chicken broth - 480 ml;
- juice of one lime;
- green paste curry - 2 tbsp. spoons;
- a handful of green coriander.
Preparation
Sliced zucchini well salt and leave for 10 minutes, then rinse and dry. Preheat the wok with peanut butter and put chicken into it. Fry the poultry meat for about 3-4 minutes, add to the chicken pieces of eggplant and zucchini, and then continue cooking for another 4-5 minutes. For the aroma, put grated ginger root, garlic and onion greens. After another half a minute, add the curry paste. Pour the contents of the dishes with coconut milk, add chicken broth and let the liquid come to a boil. Cook the soup with eggplant and meat for 10 minutes, add lime juice and cilantro.
Vegetable soup with aubergines - recipe
If you want to stay on a vegetarian version of the soup, then choose the following recipe. For the embodiment of this dish in life it is not necessary to wait for the next summer, since the dish is easily prepared from frozen vegetables.
Ingredients:
- eggplant - 380 g;
- zucchini - 220 g;
- tomatoes - 430 g;
- potatoes - 1 pc .;
- sweet onion - 65 g;
- hot pepper - to taste;
- garlic head;
- vegetable broth - 2.2 liters;
- twigs of thyme - 2 pcs.
Preparation
Divide the vegetables into large pieces. Tomatoes can not be left at all. Distribute the pieces on a parchment covered with a baking sheet together with garlic teeth and twigs of thyme. Sprinkle the vegetables with oil, generously season and bake at 200 degrees for half an hour or until soft. Separate the vegetable pulp from the skin, if necessary. Put the vegetables in the bowl of the blender, squeeze the chives afterwards, pour the contents of the blender with boiling broth and whisk everything until smooth.
Soup from aubergines and zucchini again bring to a boil and season to your liking.
Eggplant soup with buckwheat
Ingredients:
- buckwheat - 55 g;
- eggplant - 230 g;
- tomato juice - 165 ml;
- onion - 45 g;
- potatoes - 170 g;
- carrots - 70 g;
- sweet pepper - 80 g;
- a handful of dill greenery.
Preparation
Pieces of potatoes and buckwheat groats pour water and leave to cook. On the next burner, fry onions together with grated carrots and slices of sweet pepper. Add the eggplant cubes. Pour all the tomato juice and leave to stew for about 10 minutes. Put the vegetables in a saucepan to buckwheat and potatoes, cook still 5 minutes.
Eggplant cream soup
Ingredients:
- eggplant - 540 g;
- champignons - 115 g;
- onion - 85 g;
- cream - 235 ml;
- vegetable broth - 830 ml;
- garlic - 1 tooth;
- Dried rosemary, thyme - 1 teaspoon.
Preparation
Knead whole eggplants, cut the onions into thick rings. Lay the vegetables on a baking sheet with mushrooms, sprinkle with oil and season with salt. Leave everything to bake at 220 degrees 35-40 minutes. Baked vegetables peel along with garlic, cream and broth. Puree bring to a boil, season with salt and aromatic herbs.