Eggplant velouté soup with mozzarella and cumin

1. Wash the eggplants and remove the stalks. Cut into thick slices, then dice. Peel, remove th germ and chop the garlic. Drain the mozzarella and cut into small cubes.

2. Heat the olive oil in a pan and fry the garlic. Add the eggplant cubes and let brown for 5 minutes. Add the chicken stock cube, 1 litre of water, diced mozzarella, salt and pepper. Simmer for 30 minutes.

3. Mix until a velvety texture. Leave to cool and keep at least 1 hour in the fridge.

4. Just before serving, heat a skillet and let brown the cumin seeds. Pour the soup into 4 glasses. Sprinkle with cumin. Serve chilled.

Photo credit: Sucré Salé