Vegetable Eggplant Soup Recipe

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.

Step 2

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.

Step 3

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

Things You'll Need

  • 1t 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
  • 8c Chicken stock, water or a
  • Combination
  • 1 14 1/2 ounce can tomatoes
  • Coarsely chopped, including
  • Juice
  • 1/2t Basil
  • 1/2t Thyme
  • 1/2t Oregano
  • 1/2t White pepper
  • Salt to taste

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