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Categories:
olive oil onion celery stalks clove garlic unbleached white flour potatoes eggplants basil thyme curry powder parsley rice milk Silk creamer salt
Viewed: 79 - Published at: 5 months agoIngredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium celery stalks, diced
- 1 clove garlic, minced
- 1 1/2 tablespoons unbleached white flour
- 2 large potatoes, peeled and finely diced
- 1 large or 2 medium eggplants (1 1/2 pounds total), peeled and finely diced
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon good-quality curry powder, or more to taste
- 2 to 3 tablespoons chopped fresh parsley
- 1 cup rice milk, or more as needed
- 1/4 cup Silk creamer
- Salt and freshly ground pepper to taste
Method
- Heat the oil in a large soup pot.
- Add the onion, celery, and garlic and saute over medium-low heat, stirring frequently, for 10 minutes, or until all are golden.
- Add a small amount of water if the mixture becomes dry.
- Sprinkle in the flour and cook, stirring, for another minute.
- Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables.
- Bring to a rapid simmer.
- At this point you should be able to push all the vegetables below the water.
- Lower the heat, add the basil, thyme, and curry, and stir well.
- Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
- Stir in the parsley and enough rice milk to give the soup a slightly thick consistency.
- Stir in the creamer, then season with salt and pepper.
- Simmer over very low heat for 5 to 10 minutes longer.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
- Per serving:
- Calories: 144
- Total fat: 6g
- Protein: 2g
- Fiber: 2g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 45mg
