Vegetable Eggplant Soup
| Yield: | 10 Servings |
| Categories: | Soups |
| 1 | ts | 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 | ||
| 8 | c | Chicken stock, water or a |
| Combination | ||
| 1 | 14 1/2 ounce can tomatoes | |
| Coarsely chopped, including | ||
| Juice | ||
| 1/2 | ts | Basil |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/2 | ts | White pepper |
| Salt to taste |
Advertisement