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Category: parenting
Duration: medium
Age: parent
Keywords: parenting, weight loss, healthy lifestyle tips, pregnancy
summary:
This is a great late summer and fall soup because you can use excess garden produce, and less-than-perfect specimens.
Ingredients
- 2 large eggplant (or 4 small)
- one half cup olive oil
- 2 large yellow onions
- 6 cloves garlic, minced
- 1 tsp gray salt or sea salt
- 2 tsp ground black pepper
- 1 tbsp basil
- 1 tsp oregano
- 1 tsp cumin
- 8 large (or more) garden
- tomatoes, diced. (Damaged, bruised are fine!)
- Juice of one half of a lemon
- 6 cups of chicken or vegetable stock
- thin lemon slices
- sour cream
- Italian parsley for garnish
Instructions
- Peel eggplant, and cut in half-inch slices, lengthwise.
- Arrange on hot grill and cook until lightly charred on both side, (about half-black) Remove from grill and let sit on cutting board until cool.
- Cut into small pieces, 1" or less.
- Heat olive oil in large soup pot and add onion, stirring until translucent, on medium high heat.
- Add garlic, salt, pepper and herbs and cook another 2 minutes.
- Add eggplant and cook 5 minutes, stirring to prevent sticking. Add tomatoes, lemon juice and stock and bring to a boil.
- Cook at a low boil for 30 minutes, covered.
- Remove from burner and let cool.
- In several batches, put mixture into a blender or food processor and blend until you get a rich brick red-orange color and it is smooth and chunk-free.
- Return to pot and reheat when ready to eat.
- Float a dollop of sour cream on a lemon slice in the soup and garnish with Italian parley or other fresh garden herbs.
This recipe is from The Yates Garden Club
Visit Yates.com.au, where you can find out more about growing your own veggie patch and gardening with kids.
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