I am so happy to welcome Jennifer to my blog. She is providing a healthy recipe in this guest post. Please be sure to visit Jennifer’s blog Nanna’s Wisdom, and see more of her tasty creations. You can also find her on Facebook, Twitter and Google+. You can find her information at the end of the post. Enjoy!
My garden dictates to me
Being an avid veggie gardener I never plan what we have for dinner.
Our garden dictates what we eat and what I cook.
I have not brought vegetables for so long now, what a saving!
We are not vegetarians but will often eat only vegetables because we can!
At present we are going from summer to autumn so we don’t have the choice that we did a month or two back.
We have eggplant, tomatoes, leeks, zucchini, chilli, capsicum, beetroot, radish and many herbs.
This is what I have to cook with today!
Eggplant, leek & zucchini soup ( with a hint of chilli)
- 1 litre of vegetable stock
- 1 medium eggplant (aubergine) skin removed & diced
- 1 leek, sliced
- 1 small onion sliced
- 1 chilli sliced ( you may use more or less)
- 1 medium zucchini sliced into julienne
- 2 cloves garlic
- salt & pepper
- Heat a little oil in a heavy base pan and seal and slightly brown all vegetables except zucchini.
- Put vegetable stock into a large saucepan and gently heat.
- Add the vegetables except zucchini
- Bring to the boil then simmer for 1/2 hour or until eggplant tender but not fallen apart.
- Lay zucchini on top of soup and let it steam for 5-8 minutes.
- Remove the zucchini and set aside.
- Serve soup and top with zucchini & thinly sliced chilli or tomato ( if using tomato scrap out seed and thing slice the flesh.
Maybe you would like to see some of my other recipes that I have made using the vegetables from my garden.
I hope you have enjoyed my recipes.
The eggplant I used in this recipe is the one one the right.