Vegetable Eggplant Soup

Recipe: Vegetable Eggplant Soup

Ingredients

  • 1 t 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 c Chicken stock, water or a
  • Combination 1 14 1/2 ounce can tomatoes
  • Coarsely chopped, including Juice 1/2 t Basil
  • 1/2 t Thyme
  • 1/2 t Oregano
  • 1/2 t White pepper
  • Salt to taste

Instructions

  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. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface.
  3. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)