vegetable eggplant soup
- Categories
- Soup/stew
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | 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 cups | Chicken stock, water or a |
| Combination | |
| 1 | 14 1/2 ounce can tomatoes |
| Coarsely chopped, including | |
| Juice | |
| ½ teaspoon | Basil |
| ½ teaspoon | Thyme |
| ½ teaspoon | Oregano |
| ½ teaspoon | White pepper |
| Salt to taste |
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.
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