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Vegetable Eggplant Soup

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Submitted by gonads

YIELD

10 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 5
TEASPOON ML GARLIC
finely
1 1
MEDIUM MEDIUM ONIONS
finely
3 3
MEDIUM MEDIUM CARROTS
finely chopped
2 2
EACH EACH CELERY STALKS
finely chopped
1 1
MEDIUM MEDIUM EGGPLANT
peeled, finely chopped *
1 1
MEDIUM MEDIUM TURNIP
finely chopped *
8 1.9
CUPS L CHICKEN BROTH
water or a combination
14 ½ 419.1
OUNCE ML/G TOMATOES, CANNED WITH JUICE
coarsely chopped
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML WHITE PEPPER
1 1
X X SALT
to taste *

Directions

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.

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.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 90 24% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 356mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 63% Vitamin C 11%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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