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Before you jump to Cowboy's Roasted Eggplant Vegetable Soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
We are all aware that having healthy foods can help us really feel better inside our bodies. Increasing our intake of sensible foods while lowering the intake of unhealthy types plays a role in a more wholesome feeling. A little bit of pizza does not make you feel as healthy as consuming a fresh green salad. Sometimes it’s difficult to find healthy foods for snacks between meals. Finding goodies that help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods if you want an energy-boosting snack food.
If you might be looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that additional boost you need to get going. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Selecting whole grain foods is always better than eating the processed grains we commonly obtain in our grocery stores.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to cowboy's roasted eggplant vegetable soup recipe. You can cook cowboy's roasted eggplant vegetable soup using 15 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Cowboy's Roasted Eggplant Vegetable Soup:
- Use Eggplant
- You need Sliced Mushrooms
- Use Sliced Carrots
- Take Sweet Bell Peppers
- You need Tomatoes
- Take Onion
- You need Garlic
- You need Fresh Parsley
- Use Taragon
- Use Olive Oil
- Prepare Cilantro
- You need Salt
- You need Pepper
- Take Water
- Prepare shredded or grated parmesian cheese
Steps to make Cowboy's Roasted Eggplant Vegetable Soup:
- Preheat oven to 400° F
- Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned.
- Dice onions, peppers and tomatoes.
- Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender.
- add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently.
- I also add 3 teaspoons of Minor's Sauteed Vegetable Base while sauteing the vegies. You could use a cup of vegetable stock in its place if you wish.
- boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste.
- remove skin from cooked eggplant , cut into pieces and puree' in blender.
- add puree'd eggplant to vegetables in pot and stir.
- continue to simmer additional 10 minutes
- serve and sprinkle parmesian cheese on top.
This eggplant vegetable soup is delicious, healthy, and filling. The recipe is easy to make and you get a large pot of soup to enjoy throughout the week. Eggplant soaks up oil like a sponge, so it's better to grill, roast, oven-bake or saute it instead of frying it in oil. Soups like: potato soup - garlic soup - chicken noodle soup - beef soup with liver dumplings - sauerkraut soup - dill soup, made from sour milk Sides: - boiled potatoes - roasted potatoes Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick. The soup was very hearty, incredibly rich and fragrant.
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