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vegetable eggplant soup

Ingredients For vegetable eggplant soup

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

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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