Soup with zucchini, eggplant and cauliflower

A light vitamin soup with a whole range of vegetables is perfect for a light lunch or dinner.

Ingredients

• Eggplant 1 piece
• Zucchini 1 piece
• Bell pepper 1 piece
• Potato 1-2 pieces
• Water 2 l
• Salt taste
• Carrot 1 piece
• Onion 1 piece
• Vegetable oil 1 tbsp. a spoon
• A tomato 1 piece
• Cauliflower 200-300 g
• Dill taste
• Green onion taste

Directions

1. Cut the eggplant, courgette, peppers and potatoes into cubes.
2. Put water on fire, bring to a boil and salt. Place vegetables in boiling water.
3. Grate the carrots on a coarse grater, chop the onion.
4. Place them in a skillet with heated oil and fry until golden brown.
5. Cut the tomato into small pieces or grate.
6. When the vegetables are half cooked, about 10-15 minutes before the end of cooking, add the cauliflower blossoms to them.
7. Finally, place the roast and tomato in a saucepan.
8. Keep the soup on the fire a little more under the lid.
9. Add chopped dill and green onions and remove from heat.