Recipe for Vegetable Eggplant Soup

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Yield:

10 Servings

Ingredients:

Amount	Ingredient
1 tsp	Garlic, finely chopped
1 med	onion, finely chopped
3 med	carrots,
	Finely chopped
2 x	Ribs celery, finely chopped
1 med	eggplant, peeled
	And finely chopped
1 med	turnip, finely
	Finely chopped
8 cup	Chicken stock, water or a
	Combination
1 x	14 1/2 ounce can tomatoes
	Coarsely chopped, including
	Juice
1/2 tsp	Basil
1/2 tsp	Thyme
1/2 tsp	Oregano
1/2 tsp	White pepper

Instructions:

Instructions: 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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