Vegetable Eggplant soup

* Exported from MasterCook *

Vegetable Eggplant soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t 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 t Basil
1/2 t Thyme
1/2 t Oregano
1/2 t White pepper
Salt to taste

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.

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.

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



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