Hearty Eggplant And Vegetable Dinner Soup Recipe

About this recipe

A comforting and hearty vegetable soup featuring eggplant, zucchini, and macaroni, perfect for a satisfying dinner. This dish is ideal for those seeking a wholesome and flavorful solution to their evening meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Zucchini Green
• 500 g Carrot
• 100 g Celery Stalk
• 400 g Pastazara Finely Chopped Tomatoes
• 75 Nos Oregano Sachet
• 425 g Bambino Pep Elbows Macaroni
• 80 g Knorr Vegetables Stock Cubes
• 1 pc (14 g) On1Y Basil Herbs
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until the onion is softened.
2. 2. Stir in 1 diced eggplant and cook for 3 minutes, allowing it to soften slightly.
3. 3. Add 3 diced zucchinis, 3 sliced carrots, 2 chopped stalks of celery, and 8 chopped tomatoes to the pot. Pour in 4 cups of vegetable stock and season with 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon salt, 1/4 teaspoon paprika, and 1 teaspoon sugar. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 to 2 hours, stirring occasionally to develop the flavors.
5. 5. Stir in 1/2 cup elbow macaroni and cook for an additional 20 minutes, or until the macaroni is tender. Adjust seasoning if needed.
6. 6. Serve the soup hot, garnished with fresh basil if desired.