Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, cowboy's roasted eggplant vegetable soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
After making this roasted eggplant soup last week in class, I knew I would be making it again in the near future. As you probably are aware at this point It also includes one of my favorite vegetables in the world, eggplant. While I normally prefer to cook with Japanese or Italian eggplant, as I find that.
Cowboy's Roasted Eggplant Vegetable Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Cowboy's Roasted Eggplant Vegetable Soup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have cowboy's roasted eggplant vegetable soup using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Cowboy's Roasted Eggplant Vegetable Soup:
- Prepare 1 1/2 medium Eggplant
- Make ready 2 cup Sliced Mushrooms
- Prepare 2 cup Sliced Carrots
- Make ready 2 medium Sweet Bell Peppers
- Make ready 2 medium Tomatoes
- Take 1/2 medium Onion
- Prepare 2 clove Garlic
- Make ready 1/4 cup Fresh Parsley
- Prepare 1 tsp Taragon
- Prepare 2 tbsp Olive Oil
- Make ready 2 tsp Cilantro
- Get 1 Salt
- Get 1 Pepper
- Make ready 6 cup Water
- Make ready 1 shredded or grated parmesian cheese
Hearty Italian Beef and Vegetable SoupYummly. Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal. This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco, is packed with summer produce, thanks to a topping of crunchy, spicy vegetables. Rich and Creamy Roasted Eggplant Soup.
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.
I omitted the pasta and carrots to cut down on carbs and it was just as good. For me, it was a cross between a soup, stew, and chili. Eggplant and Chickpea Tagine with Roasted Summer Vegetables and Cous Cous. This recipe makes a lot of tagine, which I like, what with Peel the onions, halve them, then slice them thinly. This eggplant vegetable soup is delicious, healthy, and filling.
So that’s going to wrap this up for this special food cowboy's roasted eggplant vegetable soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
