Vegetable Eggplant Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: 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 1/2 ounce can tomatoes,
Coarsely chopped, including
Juice,
1/2 tsp: Basil,
1/2 tsp: Thyme,
1/2 tsp: Oregano,
1/2 tsp: White pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups