summer soup
Ingredients
Instructions
- 2 medium eggplants
- 3 Zucchini
- 4 tomatoes
- 3 peppers (1 red, 1 green, 1 yellow)
- 2 Carrots
- 2 stalks of celery
- 3 spring onions
- 2 garlic cloves
- 100 g grated parmesan
For cooking and accompaniment :
- 1 bay leaf
- 1 tbsp. Crumbled thyme
- 8 sprigs of parsley
- 5 cl White wine
- 3 tbsp. tablespoons olive oil
- Salt
- Pepper
- Rinse the aubergines without peeling them.
- Remove the peduncle and cut them into cubes of about 2 cm.
- Also rinse the courgettes and cut them into slices.
- Peel the carrots. Chop them finely.
- Plunge the tomatoes into boiling water for 1 min. Peel them.
- Deseed them and cut them into large dice.
- Cut the peppers in half. Remove the stem and seeds. Rinse them.
- Drain them and cut them into small cubes.
- Peel the onions and the garlic.
- Heat the oil in a casserole. Sauté the onion and minced garlic, the carrot slices.
- Peel the celery, removing all threads. Chop it up and for it into the casserole dish.
- Add the cubes of eggplant, tomatoes and peppers, the zucchini slices, the bay leaf, the crumbled thyme and the sprigs of parsley tied with a thread.
- Drizzle with white wine. Salt. Pepper. Cover. Leave to simmer gently for 35 minutes.
- Serve hot and garnished with grated parmesan.
summer soup
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summer soup Recipe – summer soup Recipes
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