Monday, September 24, 2012

Tomato Eggplant Soup

Ingredients:
8" eggplant, chopped
3 med onions, chopped
1 roasted red pepper
28 oz diced tomatoes
1/4 cup lemon juice
5 cups water
1/4 cup tahini
Optional
2 Tbsp minced garlic
2 tsp salt
1 Tbsp oregano

To Make:
Add first 6 ingredients and any optional ingredients to slow cooker.
Cook on high for 5 hours or low for 8 hours.


It can be served chunky or puree with immersion blender and blend in tahini to make it thick and creamy.

Note:
This is appropriate for Dr Fuhrman's "Eat to Live" plan.
If you want to omit the tahini for Dr McDougall's plan add one boiled potato to 1 cup of water and puree in a blender and add it to the soup to make it creamy.



There is no salt in this soup so I serve it with salt and pepper on the table in case anyone wants to add salt.

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