ingredients
  • eggplant 1
  • Red pepper 1
  • Zucchini 1
  • Cherry tomatoes 100 g
  • Onion
  • Extra virgin olive oil
  • Salt • 1 kcal
  • Black pepper
  • Basil
  • Potato 1
  • to garnish
  • Aromatic herbs
  • toasted bread, diced
Calories refers to 100 gr of product

The pureed vegetable soup is the ideal recipe for those who want a light, healthy but at the same time tasty and satisfying dish. Made with eggplants, peppers and zucchini, and a potato to give the right creaminess, it can be enjoyed hot or at room temperature.

Add a handful of rice or pasta and you will have a fabulous first course, or garnish with a sprinkling of grated Parmesan cheese and some croutons, to obtain a complete and balanced dish.

Tips

For a shortcut, you can also use the pressure cooker.

Once the vegetables are cooked, you can blend them with an immersion mixer to obtain the typical texture of the pureed soup, but alternatively you can also leave them in chunks and enjoy them as a soup.

To make a healthy and balanced dish, you can complete it with a generous sprinkling of grated Parmesan cheese, a few cubes of primosale cheese or feta cheese and some croutons, lightly toasted in the oven; alternatively, you can also serve it with a little bit of already boiled basmati rice.

For an exotic taste, you can also add a can of full fat coconut milk (100% coconut milk) and some fresh grated ginger.

How to store Pureed Vegetable Soup 

The pureed soup with summer vegetables can be stored in the refrigerator for up to 24 hours.

How to make Pureed Vegetable Soup

Wash and cut the eggplant into cubes (1).

Peel the potato and cut it into cubes (2).

Wash the pepper, remove seeds and internal white parts and cut it into chunks (3).

Wash and cut the tomatoes in half (4).

Rinse the zucchini and cut this into cubes too (5).

Brown the chopped onion in a pan with a drizzle of oil (6).

At this point add the vegetables and let them flavor for a few minutes, pour the water (7), cover with a lid and cook for about 10 minutes over high heat, stirring often.

When the vegetables begin to wilt, remove the lid and continue cooking for another 10 minutes (8).

Season with a pinch of salt, a drizzle of oil and a little fresh basil (9).

Blend the cooked vegetables with an immersion blender until the mixture is creamy and homogeneous (10).

Distribute the pureed soup in individual bowls, garnish as desired with fresh aromatic herbs and toasted bread and serve (11).