• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Vegetable Eggplant Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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

 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.


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