Ingredients
- 3 carrots
- 2 ribs celery
- 1 onion
- 1 eggplant
- 1 turnip
- 1,900 ml chicken stock
- 400 gr tomatoes
- 3 gr garlic
- 1 gr thyme
- 1 gr oregano
- 1 gr pepper (white)
- 1 gr basil
Salt to taste In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.