Roasted Eggplant & Zucchini Soup with Garlic Croutons

Name: Roasted Eggplant & Zucchini Soup with Garlic Croutons
Total time: 50 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 300 g eggplant (cubed); 300 g zucchini (chopped); 4 cloves garlic (whole cloves, roasted); 1 medium yellow onion (chopped); 1000 ml vegetable stock; 2 tbsp olive oil; 50 ml single cream (optional); 80 g bread (for croutons, cubed); 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper

Velvety roasted eggplant and zucchini blended with roasted garlic, served with crunchy garlic croutons.

Cooking time: 50 minutes
Servings: 4
Calories: 180 kcal
Category: Soup

Ingredients

300 g eggplant (cubed)
300 g zucchini (chopped)
4 cloves garlic (whole cloves, roasted)
1 medium yellow onion (chopped)
1000 ml vegetable stock
2 tbsp olive oil
50 ml single cream (optional)
80 g bread (for croutons, cubed)
0.5 tsp smoked paprika
1 tsp salt
0.5 tsp black pepper

Cooking instructions

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