Vegetable Eggplant Soup
Categories: SoupsServes: 10 Servings
Ingredients:
- 1 ts 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 ts Basil
- 1/2 ts Thyme
- 1/2 ts Oregano
- 1/2 ts White pepper
- Salt to taste
Instructions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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