Eggplant Soup - Vegetable Eggplant Soup

• 1 tsp (5 ml) garlic, finely chopped
• 1 med onion, finely chopped
• 3 med carrots, finely chopped
• 2 ribs celery, finely chopped
• 1 med eggplant, peeled and finely chopped
• 1 med turnip, finely chopped
• 8 cups (1900 ml) stock, water, or combination
• 1 can (14-1/2 oz) tomatoes, coarsely chopped, including juice
• 1/2 tsp (2 ml) basil
• 1/2 tsp (2 ml) thyme
• 1/2 tsp (2 ml) oregano
• 1/2 tsp (2 ml) white pepper
• salt to taste

1. In a heavy, large pot, over low heat, cook the garlic, onion, carrots, celery, eggplant and turnip until they begin to soften, about 5 minutes, in a little of the stock.
2. Do not brown.
3. Add rest of stock/other liquid.
4. Over high heat, bring to a boil and skim off any gray foam that rises to the surface.
5. Reduce heat and simmer until veggies are crisp-tender, about 7-10 minutes.
6. Add tomatoes and simmer 5 minutes longer.
7. Add herbs, pepper and salt.

garlic, onion, carrots, celery, eggplant, stock, tomatoes, basil, thyme, oregano, white pepper, salt

Taken from online-cookbook.com/goto/cook/rpage/000384 (may not work)