CREAMY EGGPLANT BARLEY SOUP

INGREDIENTS

  • 2 TBSP Irish/grass-fed butter
  • 1 medium sized eggplant, chopped
  • 1 large onion, chopped
  • 1 head garlic, peeled & chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 3 stalks celery, chopped
  • 3 carrots, peeled & cut in discs
  • 2 cups assorted chopped tomatoes (skins removed)
  • 8 C vegetable stock
  • Handful fresh basil, chopped (reserve some whole leaves for garnish)
  • 1 C uncooked, rinsed barley
  • 1 TBSP garlic powder

NOTE: prepare in a deep pot, as you will be using an immersion blender to puree hot liquid

DIRECTIONS

  1. Sautee onion & celery over medium heat in butter until soft.
  2. Add the red pepper, green pepper, garlic, & carrots, cook with lid on pot (stir occasionally, until vegetables are soft, about 5 minutes).
  3. Add chopped tomatoes and eggplant. Cook with lid on (stir occasionally) until tomatoes liquify, around 10 minutes.
  4. Remove half of the cooked vegetable mixture from pot and set aside.
  5. Add the vegetable stock to pot, and bring to a low boil.
  6. Turn heat to low and carefully puree mixture in pot until smooth.
  7. Add garlic powder & salt & pepper to taste.
  8. Put reserved vegetables back in pot. Add the chopped basil and barley.
  9. Lower temperature and simmer on low for 40 minutes.
  10. Garnish with fresh basil. Serves 8.