Eggplant and tomato puree soup

You can adjust the thickness of the soup at the very end, after the puréing process. Just add the vegetable or meat stock, stir and bring the soup to a boil. Make sure to remove the bay leaves before you puree the soup. Watch and memorize how to make eggplant and tomato puree soup. Good luck!

Ingredients

• Eggplant - 2 Pieces
• Tomato - 3 Pieces
• Potatoes - 3 Pieces
• Onions - 1 Piece
• Butter - 20 Gram
• Bay leaf - 1 Piece
• Nutmeg - 1 Pinch
• Salt - To taste
• Ground black pepper - To taste

Directions

1. Prepare soup items. Wash the vegetables, cut off a piece of oil. From the spices you need bay leaf, a pinch of nutmeg, pepper and salt. Let's get started! Peel the potatoes, rinse them under water and cut into small pieces. Fill with water so that it only covers the potatoes, add bay leaf and put on fire. Simmer for 15 minutes on a low boil. Cut the eggplants into small cubes. Fry them in a dry skillet until the color changes. Make sure not to burn. Stir frequently. Frying result in the photo. Peel the onions, remove the peel from the tomatoes (pour boiling water over them, then immediately into ice water, this will help to easily peel off the peel).
2. Chop the onion and tomatoes. Add to eggplant and simmer together for 10 minutes. During this time, the vegetables will become soft, the tomatoes will let juice. Add the stewed vegetables to the potatoes, salt and pepper, add a piece of butter and a pinch of nutmeg. Cook for 10 minutes. Puree the finished soup with a hand blender. Serve immediately after cooking. Bon Appetit!