Eggplant Cream Soup

Prepare vegetable broth. Dice onions and carrots into small pieces and brown them in a skillet with a little olive oil. Add 2 crushed cloves of garlic and heat for another 1 minute until garlic gives its flavour fully.

Pour 0.8-1 liters of water, add salt, 2 peas of allspice and 1 bay leaf. Cook the broth for 15 minutes until the carrot is ready.

Preheat the oven to 180 degrees. Wash eggplants well and dry with a paper towel. Cut in half lengthwise and place on a baking sheet with parchment. Add a little salt and sprinkle with 2 tbsp. of olive oil.

Bake in the oven for 25-30 minutes. Use a spoon to select the flesh from the baked eggplant.

Place the eggplant flesh in the broth. Remove the spices and beat everything with a blender until it becomes smooth.

Add 100 ml of cream and season with salt and pepper. Heat the soup a little more with the cream and serve immediately.