Carrot, capsicum and eggplant soup | Juha od mrkve, crvene paprike i balancana

Another simple Dalmatian soup for any time of the year. Served hot (as I prefer it) it's wonderful with some croutons and fresh herbs sprinkled on top, or in the warmer months serve it cold, straight out of the fridge with said herbs.

While the recipe ingredients come in grams, I changed my numbers to use one carrot, one capsicum and one eggplant, which left too much eggplant in the recipe, but rather than throwing out half an eggplant I used it in the soup. There were no problems with taste.

Like I've put down in the method, when the onions go in at step one, immediately start on step two so that you're not waiting around too long for the capsicum and eggplant to sauté. And if served a day after making, those flavours really develop and it's even more sensational.

Let me know if you tried this vegetable soup and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)