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Cowboy's Roasted Eggplant Vegetable Soup
Cowboy's Roasted Eggplant Vegetable Soup

Before you jump to Cowboy's Roasted Eggplant Vegetable Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can make similar alterations with the oils that you use to cook your food. Olive oil, for instance, contain monounsaturated fats which are known as the good fats that counter the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has numerous benefits and is also good for your skin. While you may already eat lots of fruits and leafy greens, you might want to consider how fresh they are. If you choose organic foods, you can avoid the problem of consuming crops that may have been sprayed with harmful pesticides. If you can locate a good local supplier of fresh fruit and leafy greens, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.

Evidently, it’s easy to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cowboy's roasted eggplant vegetable soup recipe. To make cowboy's roasted eggplant vegetable soup you only need 15 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Cowboy's Roasted Eggplant Vegetable Soup:
  1. You need 1 1/2 medium Eggplant
  2. Use 2 cup Sliced Mushrooms
  3. Use 2 cup Sliced Carrots
  4. Use 2 medium Sweet Bell Peppers
  5. Take 2 medium Tomatoes
  6. Prepare 1/2 medium Onion
  7. Get 2 clove Garlic
  8. You need 1/4 cup Fresh Parsley
  9. Prepare 1 tsp Taragon
  10. Get 2 tbsp Olive Oil
  11. Use 2 tsp Cilantro
  12. Get 1 Salt
  13. Prepare 1 Pepper
  14. You need 6 cup Water
  15. Prepare 1 shredded or grated parmesian cheese
Steps to make Cowboy's Roasted Eggplant Vegetable Soup:
  1. Preheat oven to 400° F
  2. Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned.
  3. Dice onions, peppers and tomatoes.
  4. Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender.
  5. add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently.
  6. 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.
  7. boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste.
  8. remove skin from cooked eggplant , cut into pieces and puree' in blender.
  9. add puree'd eggplant to vegetables in pot and stir.
  10. continue to simmer additional 10 minutes
  11. serve and sprinkle parmesian cheese on top.

Place the eggplant into the pot. Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Toss the veggies with the olive oil, sea salt, and pepper. Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup..

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