Vegetable Eggplant Soup

Vegetable Eggplant Soup Recipe

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  • 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
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    white pepper
  • pinch

How to Make Vegetable Eggplant Soup


  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.

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About Vegetable Eggplant Soup

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

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