Easy lunch in 25 minutes: eggplant cream soup from Yevhen Klopotenko

Cream soup is an ideal dish for breakfast, lunch, and even dinner. All cream soups are easy to prepare, and most importantly, they are based on healthy vegetables. You can add aromatic oils, spices, and cheese to enhance the flavor.

Culinary expert Yevhen Klopotenko shared a recipe for a delicious eggplant cream soup, which is very satisfying and tasty,  on his website.

Ingredients:

• onion - 1 pc.

• carrots - 1 pc.
• eggplant - 2 pcs.

• garlic - 2 cloves.
• olive oil - 2 tbsp.
• allspice - 2 peas

• bay leaf - 1 pc.

• cream - 100 ml

• salt, pepper - to taste

Method of preparation:

1. Wash and cut eggplant in half. Put on a baking sheet, sprinkle with spices, pour oil over and bake at 180°C for 25-30 minutes.

2. Remove the pulp from the cooked eggplant with a spoon.

3. To prepare vegetable broth, cut onion and carrot into small cubes and fry in a saucepan with a little oil. Add 2 crushed garlic cloves and heat for 1 minute until the characteristic garlic aroma appears.

4. Pour in water, salt and pepper, and cook for 15 minutes.

5. Transfer the eggplant pulp to the broth, blend, pour in cream, mix and serve.

Delicious with croutons and fresh basil!