Monday, September 24, 2012

Tomato Eggplant Soup

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
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.

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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