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Wonderful roasted eggplant soup

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  • Wonderful roasted eggplant soup

    I made this recipe for roasted eggplant soup today, half inventing it and half using a recipe I found online. All ingredients are IC-friendly and the recipe is endlessly variable and very easy to make.
    I hope you find it useful and as delicious as I found it.
    2 t olive oil
    4 cloves garlic
    celery and celery leaves (about 2 stalks)
    carrots, sliced thickly (about 3 carrots)
    1 can beans (I used canneloni beans, but chick peas would work well, too)
    1 medium eggplant
    chicken or vegetable stock

    Roast eggplant but cutting it in half and baking it, along with the garlic, on a baking sheet in a 375 degree oven. Drizzle garlic and eggplant with a little olive oil before putting it into the oven. Bake about 25 minutes or until very soft. Scoop out eggplant and mash it with the roasted garlic by hand or by putting it in a blender or cuisinart. Set aside.

    Saute garlic, carrots, celery and celery leaves for 3-4 minutes
    Add 4 cups chicken stock and and the can of drained beans
    Add the eggplant/garlic mixture
    Cook on medium heat until it thickens, stirring occasionally.
    If you prefer a thinner soup, add water or stock as necessary.
    Heat until desired serving temperature.

  • #2
    Do you make your own stock?


    • #3
      Sounds good!
      Daughter your faith has made you well,go in peace, and be healed of your disease.(Mark 5:34)

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      • #4
        Nope, just bought chicken stock in the market.