Vegetable Eggplant Soup
Yield
10 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
garlic
finely |
|
| 1 | medium |
onions
finely |
|
| 3 | medium |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | medium |
eggplant
peeled, finely chopped |
*
|
| 1 | medium |
turnip
finely chopped |
*
|
| 8 | cups |
chicken broth
water or a combination |
|
| 14 ½ | ounce |
tomatoes, canned with juice
coarsely chopped |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
garlic
finely |
|
| 1 | medium |
onions
finely |
|
| 3 | medium |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | medium |
eggplant
peeled, finely chopped |
*
|
| 1 | medium |
turnip
finely chopped |
*
|
| 1.9 | l |
chicken broth
water or a combination |
|
| 419.1 | ml/g |
tomatoes, canned with juice
coarsely chopped |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
white pepper
|
|
| 1 | 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.
