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Eggplant Soup - Vegetable Eggplant Soup
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Serves/Makes:10 servings

  • 1 tsp (5 ml) garlic, finely chopped
  • 1 med onion, finely chopped
  • 3 med carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 1 med eggplant, peeled and finely chopped
  • 1 med turnip, finely chopped
  • 8 cups (1900 ml) stock, water, or combination
  • 1 can (14-1/2 oz) tomatoes, coarsely chopped, including juice
  • 1/2 tsp (2 ml) basil
  • 1/2 tsp (2 ml) thyme
  • 1/2 tsp (2 ml) oregano
  • 1/2 tsp (2 ml) white pepper
  • salt to taste
  • In a heavy, large pot, over low heat, cook the garlic, onion, carrots, celery, eggplant and turnip until they begin to soften, about 5 minutes, in a little of the stock. Do not brown.
  • Add rest of stock/other liquid.
  • Over high heat, bring to a boil and skim off any gray foam that rises to the surface.
  • Reduce heat and simmer until veggies are crisp-tender, about 7-10 minutes.
  • Add tomatoes and simmer 5 minutes longer.
  • Add herbs, pepper and salt.

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