1 Tablespoon olive oil
1 small onion chopped
1/2 red bell pepper chopped
1 small eggplant chopped
2 cloves garlic chopped
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh tomatoes crushed
1 carrot chopped
1 yellow squash sliced
1/2 cup chopped mushrooms
Heat oil in soup pot.
Add onion, pepper, half of the eggplant, garlic and
spices. Saute for 5 minutes using a wooden spoon.
Add remaining ingredients with 6 cups of water.
Bring to a boil and then reduce to a simmer
for 20-30 minutes.
Remove half of the soup and place in blender. Blend
until silky and smooth.
Return to soup and stir. Ladle into bowls.
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