- 1 medium-sized zucchini(courgette);
- 1 eggplant;
- 15 g vegetable (sunflower, olive or linseed) oil;
- ½ Cup pasteurized milk;
- 1 teaspoon freshly squeezed lemon juice;
- greens, spices, and herbs (depending on taste preferences).
Method of preparation:
Peel the zucchini(courgette) and eggplant, cut the core with the seeds, and chop the flesh into small slices.
Place the vegetables in a saucepan, previously drizzled with oil, and simmer for 10-15 minutes over low heat.
Add milk, lemon juice and mix thoroughly. You can also add a few drops of soy sauce – it will give the dish a spicy flavor and salty taste.
Leave the soup to simmer for another 15 minutes, stirring occasionally.
The finished dish grind blender to a puree, then add the herbs and herbs.
Is there a better soup immediately after cooking, once it cools off a bit.
This soup will be a favorite dinner dish for all lovers of healthy, nutritious and delicious food! Prepare it easier than ever, and the result will exceed the wildest expectations.