Cream soup of zucchini and eggplant diet in a slow cooker

Cream soup of zucchini and eggplant diet in a slow cooker

Ingredients

• 600 g zucchini
• 200 g eggplant
• 200 g onion
• 20 g garlic
• 15 g vegetable oil
• 20 g soy sauce (instead of salt)
• 150 ml milk 2.5%
• 20 g lemon juice
• pepper, Provence herbs
• greenery

Directions

1. Pour vegetable oil into the multicooker bowl.
2. Cut the onion, garlic, eggplant and zucchini into any shape and cook in the "Frying" mode for 10 minutes. (You can add mushrooms here, it will be even tastier).
3. Add soy sauce, Provencal herbs and pepper, hot water, so that the water covers the zucchini. Cook in "Soup" mode for 10 minutes
4. Add milk.
5. Puree the soup with a blender. Bring to a boil, but do not boil. Then add lemon juice, mix thoroughly.
6. Serve cream soup with herbs! Bon appetit!