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Before you jump to Cowboy's Roasted Eggplant Vegetable Soup recipe, you may want to read this short interesting healthy tips about
Snacks that provide You Power.
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For anybody who is not sensitive to nuts, try consuming some almonds! Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Several minerals and vitamins are located in these wonderful nuts. They do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. However, you won’t need a nap after consuming almonds. These nuts relax the muscles and offer a general sense of relaxation. Your emotional level is often lifted by simply eating almonds.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to cowboy's roasted eggplant vegetable soup recipe. You can have cowboy's roasted eggplant vegetable soup using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Cowboy's Roasted Eggplant Vegetable Soup:
- Prepare Eggplant
- Take Sliced Mushrooms
- Provide Sliced Carrots
- Provide Sweet Bell Peppers
- Prepare Tomatoes
- Prepare Onion
- Provide Garlic
- Prepare Fresh Parsley
- Take Taragon
- You need Olive Oil
- Get Cilantro
- Use Salt
- Take Pepper
- Provide Water
- Provide shredded or grated parmesian cheese
Steps to make Cowboy's Roasted Eggplant Vegetable Soup:
- Preheat oven to 400° F
- Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned.
- Dice onions, peppers and tomatoes.
- Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender.
- add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently.
- 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.
- boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste.
- remove skin from cooked eggplant , cut into pieces and puree' in blender.
- add puree'd eggplant to vegetables in pot and stir.
- continue to simmer additional 10 minutes
- serve and sprinkle parmesian cheese on top.
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