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Vegetable eggplant soup
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| Artist: |
_ |
| Categories: |
Eggplant, Soups & Stews, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Garlic, finely chopped | | 1
| | Medium onion, finely chopped | | 3
| | Medium carrots | | | Finely chopped | | 2
| | Ribs celery, finely chopped | | 1
| | Medium eggplant, peeled | | | And finely chopped | | 1
| | Medium turnip, finely | | | Finely chopped | | 8
| cup | Chicken stock, water or a | | | Combination | | 1
| | 14 ?ounce can tomatoes | | | Coarsely chopped, including | | | Juice | | 1/2
| tbsp | Basil | | 1/2
| tbsp | Thyme | | 1/2
| tbsp | Oregano | | 1/2
| tbsp | White pepper | | | Salt to taste |
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Procedures:
| 1 | In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. | | 2 | Do not brown. | | 3 | Add stock or other liquid. | | 4 | Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. | | 5 | Reduce heat and simmer until vegetables are crisp-tender. | | 6 | 7 to 10 minutes. | | 7 | Add tomatoes and simmer 5 minutes longer. | | 8 | Add herbs, pepper and salt. |
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