- Pour vegetable oil into the multicooker bowl.
Cut onion, garlic, eggplant, and zucchini in any shape and cook in the “Fry” mode for 10 minutes. (You can add mushrooms here, it will be even tastier).
- Add soy sauce, herbs, and peppers of Provence, hot water, so that the water covers the courgettes. Cook on Soup for 10 minutes
- Add milk.
- Puree the soup with a blender. Bring to a boil, but do not boil. Then add lemon juice, mix thoroughly.
- Serve cream soup with herbs!
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