Eggplant soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup eggplant -- cubed2 stalks celery -- chopped1 green pepper - cubed4 shallots -- finely chopped1 clove garlic -- crushed1tbsp butterpinch thyme1 cup canned tomatoes3 cups vegetable stocksalt and pepper
1. Saute garlic and shallots in butter until soft
2. Add eggplant, peppers, celery and thyme; cook for 5 mins
3. Add tomatoes and season; simmer for 5 mins
4. Add stock and bring to the boil
5. reduce heat and simmer for 15 mins or until vegetables are tender
6. Serve sprinkled with parmesan cheese (not included in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
2. Add eggplant, peppers, celery and thyme; cook for 5 mins
3. Add tomatoes and season; simmer for 5 mins
4. Add stock and bring to the boil
5. reduce heat and simmer for 15 mins or until vegetables are tender
6. Serve sprinkled with parmesan cheese (not included in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 5.2 g
- Cholesterol: 13.0 mg
- Sodium: 375.0 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.6 g
- Protein: 6.0 g
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