Eggplant Vegetable Soup

This eggplant vegetable soup can go well with half of a sandwich, crackers, or by itself. Eggplants have fiber and potassium. It may help to lower cholesterol and blood pressure. This vegetable soup takes about one or two hours to make but it makes a good soup to try during the winter season. Here is the recipe. 

Ingredients:

One eggplant

Two or three zucchinis

One small box or bag of baby spinach

Five to seven carrots

Cauliflower

One in a half of an onion

Garlic cloves

One or two lemons

One red bell pepper

 

Spices:

Paprika

Tomato bouillon

Basil

Tarragon

Salt (optional)

 

In one big pot, add sliced zucchinis, sliced bell peppers, baby spinach, and sliced carrots. After that add one or two tomato bouillons with water and stir the vegetables. Then, slice the eggplant and add it to another pot. In another pot add the cauliflower. Next add the dried crushed basil leaves and the dried crushed tarragon leaves to the big pot of vegetables.

Stir the vegetables. Use a garlic presser for the garlic cloves and add the garlic to the big pot of vegetables. Once the vegetables are soft, you can slice one or two lemons. Peel and slice half of an onion. Next, serve the vegetables with the broth in one or two bowls.

Put the lemon slices on the side. Put the onion slices in a small bowl and place them on the side. This vegetable soup serves two or four people. You can add salt which is optional. Happy National Soup Month! 

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