Soup with mushrooms and eggplant
Energy value:
Fats - 3g
Proteins - 4g
Carbs - 2g
01
Diced onion and fry in oil until transparent
02
Add eggplant. Cook for 5 minutes under the lid.
03
Add the mushrooms and cook for another 10 minutes
04
Add salt and spices. Punch everything with a blender, adjusting the consistency of the soup to taste.
05
Serve with herbs.
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