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1
Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
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2
Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes.
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3
Adjust the heat depending on your cooker, and be careful not to let the pan burn!
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4
Coer the pan with al lid, leaving it slightly ajar.
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5
Cut up the eggplant in the meantime.
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6
Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
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7
Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
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8
Score the wiener sausages on the surface.
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9
Cut any way you like.
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10
When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water.
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11
Simmer over medium heat for 10 minutes.
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12
Slice the cherry tomatoes in half or into thirds.
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13
Rip up some basil leaves (optional).
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14
When the soup is cooked through, add the stock cubes and simmer for another 2 minutes.
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15
Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk.
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16
Simmer over low heat, and season with salt and pepper.
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17
Don't let the soup boil.
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18
Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.
