Vegetable soup with eggplant

A hot, aromatic vegetable soup with eggplant will gather everyone at the dinner table.

Cooking time 50 minutes


Eggplant 1 pc

Carrot 1 pc

Broccoli inflorescences 4 pcs

Bulb onion 1 pc

Tomatoes 2 pcs

Parsley (greens) 1 bunch

A clove of garlic 1 pc

Tomato paste 1 tbsp l.

Star pasta 2 tbsp l.

Bay leaf 1 piece

Thyme to taste

Basil to taste

Salt to taste

Pepper to taste


Finely chop the onion.


Add finely chopped tomato, salt, pepper and basil to it, 1 tbsp. a spoonful of tomato paste, 1 clove of garlic, chopped into slices. Simmer for 10 minutes over medium heat, stirring occasionally.

Boil 1, 5-2 liters of water in a saucepan, add salt to taste and parsley stalks, and let them simmer for about 10 minutes. Then remove.

Cut the eggplant and carrots into slices and cut the broccoli into smaller segments.

Put the fried onions, vegetables, bay leaves, thyme and stars in a saucepan and cook until the carrots are cooked.

Add chopped parsley at the end.

Bon appetit!