Vegetarians recipes |
Creole Eggplant Soup |
2 tablespoons light olive oil 1 large onion -- chopped 3 medium celery stalks -- diced 1 garlic clove -- minced 1 1/2 tablespoons unbleached white flour 2 large potatoes -- peeled, and finely diced 1 large eggplant - (abt 1 l/2 lbs) -- peeled, diced 2 tablespoons chopped fresh parsley - (to 3) 1 tablespoon minced fresh basil (or 1 tspn dried basil) 1 teaspoon curry powder 1/4 teaspoon dried thyme 1 cup low-fat milk, rice milk, or soy milk Salt -- to taste Freshly-ground black pepper -- to taste |
Heat the oil in a large soup pot. Add the onion, celery, and garlic and saute over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so. |