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Eggplant Vegetable Soup

Maria Ushakova
  • 55 minutes
  • Serves 6

INGREDIENTS

2

large eggplants (about 1 pound each)

salt

2 tbsp

olive oil

1

medium onion, chopped

2

carrots, grated

1

red bell pepper, chopped

3

tomatoes, sliced

1

L/4 cups vegetable stock

1/2 tbsp

red paprika

1/4 tsp

cayenne pepper

1/2 tbsp

garlic powder