The Pioneer Woman Tasty Kitchen
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Lemon Spiced Eggplant Soup

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Level: Easy

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Description

Finally, fall in love with eggplant.

Ingredients

  • 4 whole Carrots
  • 1 whole Red Onion
  • 1 whole Green Bell Pepper
  • 2 whole Eggplant
  • 2 leaves Kale
  • 4 cups Vegetable Broth, Divided
  • ¼ cups Vegetable Oil
  • 3-½ Tablespoons Tomato Paste
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Lemon Pepper Seasoning, Or To Taste
  • 1 Tablespoon Black Pepper Seasoning, Or To Taste

Preparation

Wash vegetables with water and white vinegar. Dice carrots, onion, and bell pepper. Cut each eggplant in 4-6 pieces.

Add kale leaves and eggplant to blender with 1 cup of vegetable broth.

Add oil to a large pot over medium heat and cook diced onion and bell pepper for a couple minutes to soften, about 5 minutes.

Add tomato paste and stir occasionally, about 5 minutes. Add kale and eggplant mixture, and remaining broth. Cover and bring to a boil, about 5 minutes.

Once boiling, add garlic, seasonings and carrots and turn heat down to a simmer. Simmer for 15 minutes, mixing occasionally. Serve.

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