Easy Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant, peeled and cubed1 medium onion, quartered1 medium potato, cubed3 small stalks celery, chopped8 cups chicken stock/brothTo Taste:garlicbay leaforeganomarjorumrosemarythymesalt & pepper
In a pot large enough to hold all the ingredients, add the stock/broth.
As stock heats to medium high, prepare the vegetables.
Add veggies and spices, and bring stock to rolling boil.
Cover, reduce heat, and simmer for :30 or until all is tender.
Remove bay leaf and blend all until smooth.
Reduce heat to low for :10, then serve.
Goes well with No Grill Cheese Sandwiches.
Serving Size: Makes 4 2-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLORIDALARK.
As stock heats to medium high, prepare the vegetables.
Add veggies and spices, and bring stock to rolling boil.
Cover, reduce heat, and simmer for :30 or until all is tender.
Remove bay leaf and blend all until smooth.
Reduce heat to low for :10, then serve.
Goes well with No Grill Cheese Sandwiches.
Serving Size: Makes 4 2-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLORIDALARK.
Nutritional Info Amount Per Serving
- Calories: 103.3
- Total Fat: 0.3 g
- Cholesterol: 10.0 mg
- Sodium: 1,938.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.7 g
- Protein: 4.7 g
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