Vegetable eggplant soup
10 servings
Ingredients
| Quantity | 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 | ||
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.