Clear Vegetable Soup with Eggplant and Zucchini

Ingredients

• 100 g eggplant
• 100 g zucchini
• 100 g tomatoes
• 100 g green bell pepper
• 1 clove garlic
• 1.5 l water
• 2 tsp seasoned vegetable broth
• Salt
• Pepper
• 3 tbsp chopped herbs (tarragon, sage & basil)

Instructions

1. 1.

   Wash and finely dice the eggplant, zucchini, tomatoes, and bell pepper. Place the vegetables with 2 tbsp of water in a pot and add the peeled garlic clove.

2. 2.

   Cover and cook for about 10 minutes. Add the remaining water, pour in the vegetable broth, and simmer for another 15 minutes.

3. 3.

   Season with salt and pepper, then sprinkle the chopped herbs on top.