Wednesday, October 6, 2010
Eat More Veggies!!
OK, so I am in week 3 of eating vegan. It's not bad, and I'm definitely eating more veggies and legumes and not sprinkling parmesan cheese on everything. And I only cheated once. OK, twice. Like I'm going to go to Yogurtland with 6 people and not get froyo?! And at least my lapses were vegetarian. Haven't had meat or fish. Here's a great vegan soup recipe:
1 small eggplant (abt. 1#), left unpeeled and cubed
2 medium zucchini, cubed
2 t. olive oil
1 medium onion, finely chopped
1 lg. clove garlic, finely minced
1 medium red bell pepper, seeded and coarsely chopped
1 c. canned chopped tomatoes, with their juices
4 c. (defatted chicken) or vegetable broth
1 lg. or 2 small bay leaf
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
freshly ground pepper
(freshly grated parmesan cheese)
Combine eggplant and zucchini in a large colander, sprinkle liberally with salt, toss, and allow to stand and drain for 30 minutes.
Heat the oil in a heavy 4 or 5 qt. saucepan over medium high heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Add the eggplant, zucchini, and red pepper and stir well to combine. Continue cooking, stirring occasionally, until the zucchini and eggplant begin to lose their raw appearance, 3 to 5 minutes longer. Add the tomatoes, broth, and bay leaf; stir to combine, and increase the heat to high. When the liquid comes to a boil, reduce the heat to medium low, partially cover the saucepan, and simmer until the vegetables are completely tender, 20 to 30 minutes. Stir in 2 T. of the basil and parsley and cook 5 minutes longer. Remove bay leaf.
Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth. Season with salt and pepper to taste and reheat before serving. Garnish each serving with (parmesan cheese), as desired.
77 calories, 2.3 grams fat