Moussaka Soup
Yield
5 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| 4 | tablespoons |
olive oil
|
|
| 8 | cups |
lamb, stock
|
* |
| ½ | cup |
lamb
cooked, cubed |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
dried |
|
| 2 | large |
tomatoes
chopped |
|
| ½ | cup |
green peas
frozen |
|
| 1 | x |
Parmesan cheese
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 1.9 | l |
lamb, stock
|
* |
| 118 | ml |
lamb
cooked, cubed |
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
oregano
dried |
|
| 2 | large |
tomatoes
chopped |
|
| 118 | ml |
green peas
frozen |
|
| 1 | x |
Parmesan cheese
grated, for garnish |
*
|
Directions
Peel the eggplant and cut into ½ inch cubes.
Heat the olive oil in a 2½-quart saucepan and brown the eggplant.
Add the stock, lamb, salt and oregano.
Bring to a full boil.
Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft.
Add the tomatoes and peas and cook an additional 2 minutes.
Serve hot with a garnish of grated Parmesan Cheese.
