Vegetable eggplant soup

Yield: 10 servings

Measure Ingredient
1 teaspoon Garlic, finely chopped
1 \N Medium onion, finely chopped
3 \N Medium carrots,
\N \N Finely chopped
2 \N Ribs celery, finely chopped
1 \N Medium eggplant, peeled
\N \N And finely chopped
1 \N Medium turnip, finely
\N \N Finely chopped
8 cups Chicken stock, water or a
\N \N Combination
1 \N 14 1/2 ounce can tomatoes
\N \N Coarsely chopped, including
\N \N Juice
½ teaspoon Basil
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon White pepper
\N \N 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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