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Eggplant & Soy Milk Creamy Cold Soup
Eggplant & Soy Milk Creamy Cold Soup

Before you jump to Eggplant & Soy Milk Creamy Cold Soup recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

You already are aware of how essential it is to have a fit and healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already are aware that regular workout and a healthy lifestyle are vital in terms of the overall health of your heart. Still, are you aware that there are a number of foods that have been found to help you improve the health of your heart? Keep on reading to discover which foods are great for your heart.

Fish is just about the healthiest food out there. You’re probably already aware of this since your physician has told you to ingest some fish twice or thrice each week. This is especially true for those whose hearts aren’t healthy or doing well. Fish is rich in Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try consuming fish a couple of times each week.

There are lots of foods out there that that are great for your body. It’s true that every food discussed in this article can help your body in many ways. They are particularly good, though, for promoting a healthy heart. Try to introduce these heart-healthy foods into your diet every day. Your heart will benefit from it!

We hope you got insight from reading it, now let’s go back to eggplant & soy milk creamy cold soup recipe. To make eggplant & soy milk creamy cold soup you only need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Eggplant & Soy Milk Creamy Cold Soup:
  1. Prepare 380 grams Eggplants (white part)
  2. Use 1/2 Onion (roughly chopped)
  3. Prepare 40 grams Bacon
  4. You need 300 ml Soy milk
  5. Prepare 200 ml Water
  6. Take 1 tsp Kombu tea (powder)
  7. Use 1/4 tsp Black pepper
  8. Provide 1/2 tsp Honey
Steps to make Eggplant & Soy Milk Creamy Cold Soup:
  1. Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
  2. Roughly chop the onion.
  3. Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
  4. Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
  5. Let it chill in the fridge, and enjoy.

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