Archive for June 6th, 2008

A great way to use up extra cilantro on a cold day. This soup is full of veggies and goes great with some toasted french bread.

  • 1.5 liters of chicken stock
  • 50g-60g chopped cilantro
  • half of an onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 5 stalks of celery, chopped
  • large handful of spinach, chopped
  • 1 medium eggplant, chopped
  • 1 can of crushed or diced tomatoes with juice or 2 whole tomatoes peeled and chopped
  • 3 cloves of garlic, minced
  • 1 chicken bullion cube
  • dash of salt
  • olive oil

1. Add olive oil to a frying pan. Lightly sauté onions, celery, carrots and eggplant until the onions are translucent. Remove from heat and set aside.
2. Combine stock, sautéed vegetables and spinach in a large pot and let come to a slow rolling boil. Stir occasionally.
3. Add garlic, cilantro, tomatoes and the bullion cube to soup. Stir. Bring back to a slow rolling boil.
4. When vegetables are thoroughly cooked, add salt to taste.



Read Full Post »