Zutaten für Alotizzip Eggplant Soup
- Ground Beef
- 2 (14.5 ounce) cans diced tomatoes, undrained
- Tomato Sauce
- 2 large eggplants, peeled and diced
- 1 large onion, chopped
- Celery Ribs
- Carrots
- Elbow Macaroni
- Parsley
- 1 bay leaf
- fresh basil leaves, chopped (for garnish)
- 3 garlic cloves, minced
- Beef Bouillon Cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
- plain yogurt (optional, for garnish)
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Zubereitung von Alotizzip Eggplant Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in the diced tomatoes, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat and cover. Simmer for 20 minutes, or until the eggplant is tender.
- Remove the bay leaf. Using an immersion blender or carefully transferring in batches to a regular blender, puree the soup until smooth.
- Season with salt and pepper to taste. Stir in the chopped fresh basil just before serving.
- Serve hot, optionally garnished with a dollop of plain yogurt or a drizzle of olive oil and extra basil.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
36g
Fat
23g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Soups Stews Pasta American Easy Fall Winter Dietary One Dish Meal Low Cholesterol Seasonal Low Calorie Comfort Food Californian Low Carb Healthy 2 Low In Something Pasta Rice And Grains Elbow Macaroni Taste Mood
