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This International soup features Garlic, finely chopped Combination, Onion, finely chopped 1 14 1/2 ounce can tomatoes, Carrots. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Vegetable Eggplant Soup
Description
This International soup features Garlic, finely chopped Combination, Onion, finely chopped 1 14 1/2 ounce can tomatoes, Carrots. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Finely chopped Juice 2 Ribs celery, finely chopped 1/2 ts Basil 1 Medium eggplant, peeled 1/2 ts Thyme And finely chopped 1/2 ts Oregano 1 Medium turnip, finely 1/2 ts White pepper Finely chopped Salt to taste 8 c Chicken stock, water or a In a heavy large pot over low
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heat ,
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cook the garlic, onion, carrots, celery eggplant and turnips until they begin to
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soften , about 5 minutes.
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Do not brown.
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Add stock or other liquid.
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Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface.
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Reduce heat and simmer until vegetables are crisp-tender.
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to 10 minutes.
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Add tomatoes and simmer 5 minutes longer.
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Add herbs, pepper and salt
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 50.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 63.5mg3%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 3.1g13%
- Sugars 5.5g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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