Helen's Eggplant Soup
This is a good way to use my sister Jeanne's eggplant that her garden produces all summer. The vegetables are all cut the same way, so your kids will eat it too! Just don't say it is eggplant soup! My sister has been hounding me for this recipe ever since she tasted it at my summer job in Wolfeboro, NH. Bon appetit!
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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Notes:
This recipe is designed to use up that abundance of eggplant. You can eliminate the zucchini and summer squash and substitute eggplant if you like.
If you want kids to enjoy it, dice all vegetables the same and add cooked shell or elbow pasta to their servings.
This soup can be frozen and enjoyed throughout the winter months.
Nutrition Facts
Per Serving:
77 calories; protein 2.5g; carbohydrates 13.4g; fat 1.8g; sodium 88.9mg.
Full Nutrition