Cream of Vegetable Soup

Pelusa Molina, my cooking professor, taught us how to cook the most lip-smackingly delicious soup last Thursday, and I must say, it is a hell of a soup. Everyone should try it.

CREAM OF VEGETABLE SOUP (Serves 6)

Ingredients:

1) 1 large eggplant
2) 1 tomato
3) 1 onion
4) 1 clove of garlic
5) 1 litre of chicken or vegetable stock

Steps:

1) Peel the eggplant and cut into cubes, allowing to cook in a wok without too much oil
2) Cut the tomato, onion and garlic into cubes
3) When the eggplant starts turning slightly transparent, add in the garlic and onions
4) When onions are turning slightly brown, add the tomatoes
5) Add the chicken or vegetable stock and allow the stew to simmer over low heat for 15 minutes
6) After simmering, switch off fire and let stew cool for 10-15 minutes
7) Transfer the stew into a juice mixer/processor and mix it until it achieves a homogenous texture
8) Serve hot with a drizzle of grated cheese and some bread

Vegetables being stir-fried in the wok:

Cream_of_veg1

With the stock added and stew allowed to simmer:

Cream_of_veg2

Put the stew into the juice mixer/processor:

Cream_of_veg3

Soup being warmed up and ready to be served:

Cream_of_veg4

Served hot with grated cheese:

Cream_of_veg5

felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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