Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!
Coer the pan with al lid, leaving it slightly ajar.
Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
Score the wiener sausages on the surface. Cut any way you like.
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.
Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional).
When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil.
Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.
Story Behind this Recipe
This is a variation of a recipe I made when I was in elementary school. The tomatoes make it rich and refreshing from the tartness. Serve chilled in the summer.
Since the soup is simmered with very little water at the beginning, keep an eye on the heat level to prevent the soup from burning. Don't let it come to a boil after adding the soy milk! If you do let it come to a boil, the flavor won't be as pronounced.