Vegan Eggplant Parmesan Soup

The yummy tastes of the Mediterranean all in one tasty soup. This was quick and easy to make as well. It was delicious on a chilly fall day.

Serving Size: 4

Ingredients:

• 1 med eggplant, cut into small cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 2 tablespoons olive oil
• 1 cup water
• 1 vegetable bouillon cube
• 1-2 tablespoon Italian seasonings
• juice of 1/2 lime or lemon
• 1/4 cup nutritional yeast
• salt and pepper to taste
• Italian seasoned croutons

Directions:

1. Heat the olive oil in a frying pan, add the onions and begin to saute.
2. As the onions begin to soften, add the eggplant and minced garlic and saute until the eggplant is soft and golden brown.
3. Put all of the sauteed vegetables into a large pot.
4. Add the crushed tomatoes, cup of water and vegetable bouillon.
5. Cook until the vegetables are soft.
6. Add the Italian seasonings and nutritional yeast.
7. Squeeze the lime or lemon juice into the soup.
8. Season to taste with salt and pepper and possibly more Italian herbs.
9. Garnish with Italian croutons.

Notes:

inspired by http://elizabethsedibleexperience.blogspot.com/(…)

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This entry was posted on Tuesday, November 3rd, 2009 at 12:30 am and is filed under Eggplant, Onion, Soups, Tomato. You can follow any responses to this entry through the RSS 2.0 feed.

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