Vegetable Eggplant Soup Recipe

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Vegetable Eggplant Soup

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Ingredients

1 tsp
garlic clove, finely chopped
1 medium
onion, finely chopped
3 medium
carrots, finely chopped
2
celery stalks, chopped
1 medium
eggplant, peeled and chopped
1 medium
turnip, finely chopped
8 c
chicken stock
14.5 oz
tomatoes, canned and chopped, with liquid
1/2 tsp
basil
1/2 tsp
thyme
1/2 tsp
oregano
1/2 tsp
white pepper
pinch
salt

Directions Step-By-Step

1
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.
2
Add stock or other liquid.
3
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.
4
Add tomatoes and simmer 5 minutes longer; add herbs, pepper and salt.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy