Vote

Vegetable Eggplant Soup

Ingredients

  • 1 tsp garlic, finely chopped
  • 1 medium onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 1 medium eggplant, peeled & finely chopped
  • 1 medium turnip, finely chopped
  • 8 cups chicken stock, water or a combination
  • 1 (14-1/2 oz) can tomatoes, coarsely chopped, including juice
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp white pepper
  • Salt to taste
  1. In a heavy large pot over low heat, cook the garlic, onion, carrots, celery, eggplant and turnip until they being to soften, about 5 minutes. Do not brown.
  2. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender, about 7 to 10 minutes.
  3. Add tomatoes and simmer 5 minutes longer.
  4. Add herbs, pepper and salt.

Categories

Share & Print

0 0 100 0

No Comments

Leave a Reply