50 мин (ваши 30 мин )
5 servings
Cream of Eggplant and Tomato Soup
Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.
We present an unusual soup variation with seaweed, canned peas, and buckwheat. This soup is cooked without meat, making it suitable for fasting days. The distinctive taste of seaweed makes it a successful addition to your lunch menu.
Instructions
Prepare all ingredients according to the list. Peel the vegetables.
Dice the onion finely. Grate the carrot on a fine grater. Cut the celery into pieces. Slice the garlic.
Cut the potatoes into medium-sized cubes.
In a heavy-bottomed pot, heat vegetable oil and add the onion, carrot, celery, and garlic. Sauté the vegetables, stirring, for 3 minutes.
Add the diced potatoes to the pot.
Pour in the buckwheat (rinse it beforehand if necessary).
Pour hot water into the pot, add bay leaf. Bring to a boil and cook the soup for 25 minutes.
Towards the end of cooking, add canned peas to the pot.
Also add seaweed to the soup (if the seaweed is too long, cut it into small pieces). Add salt. Cook the soup with seaweed, buckwheat, and green peas for another 5-7 minutes. Taste and adjust seasoning.
Ladle the buckwheat soup into bowls and serve. Enjoy your meal!
