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.