Eggplant Soup Recipe
Ingredients
2 cups eggplant, raw, cubed stock to cover
1 cup milk
3 tablespoons nutritional yeast
1 teaspoon basil
1/4 cup parsley, minced
Directions
Combine eggplant and stock in pot and cover.
Simmer for 8 minutes.
Blend milk with remaining ingredients.
Gradually blend with soup mixture.
Heat thoroughly.
Simmer for 8 minutes.
Blend milk with remaining ingredients.
Gradually blend with soup mixture.
Heat thoroughly.
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