Eggplant soup

Ingredients for 2 servings:

• 1 eggplant(s) (approx. 250 g)
• 2 spring onions
• 1 garlic clove(s)
• 1 tbsp butter, ice-cold
• some curry powder
• ½ liter vegetable broth
• 100 ml cream
• 1 tbsp cream, whipped
• 1 tbsp bell pepper(s), finely diced
• 1 tbsp olive oil
• 1 tbsp thyme, dried
• 1 tbsp zucchini, finely diced
• 1 tbsp butter for sautéing
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the spring onions and peel the garlic. Finely dice both and sauté in 1 tablespoon of melted butter. Wash and dice the eggplant, then add it and season with curry powder, salt, and pepper. Pour in the vegetable stock and simmer uncovered for about 10 minutes. Puree everything. Now pour in the cream and bring back to a boil. Then, using a hand blender, beat in the ice-cold butter. Season again to taste. Meanwhile, briefly fry the bell pepper and zucchini cubes in 1 tablespoon of hot olive oil until crispy and season with thyme. Serve the soup on a plate. Top with the whipped cream and the crispy fried vegetables. Serve hot.