Hot or cold summer soup

With the freshness coming back, we want to eat soup and the summer vegetables are still there, so let’s create something good with tem! There’s nothing like a little soup in the evening 👌 and it is so healthy! For this recipe I completely improvised and I liked it so much that I share it with you 🙂

Preparation : 7 minutes | Cooking : 30 minutes | Total time: 40 minutes

Ingredients for 6 people:

• 3 courgettes
• 1 eggplant
• 1 tomato
• 1 onion
• 1 clove of garlic
• water
• olive oil
• salt, pepper

Preparation :

1/ Slice the onion and garlic clove and fry them in a large saucepan with two tablespoons of oil.

2/ Cut the courgettes, eggplant and tomato into pieces and add them to the mixture.

3/ Add water to the vegetables: be careful not to add too much water if you don’t want the soup to be too liquid. The courgettes are full of water, put the water level at about 3/4 of the vegetables. It is better to add a little water after cooking if necessary.

4/ Season to your taste.

5/ Bake for about 30 minutes. You can stir the soup from time to time.

6/ Once cooked, mix the soup to obtain a velvety texture. If the texture is a little too compact, add a little water.

7/ You can eat it hot, with a little grated parmesan or comté cheese, and even cold if you prefer.