Approximate cooking time: 25 – 30 minutes
Serves 4 – 6
Ingredients:
- 8 cups vegetable broth (organic and yeast free) OR water
- 1 bay leaf
- 2 large zucchini, roughly chopped
- 2 large bell pepper, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 4 large garlic cloves, minced (or 2 teaspoons garlic powder)
- 1/2 bunch fresh basil leaves, chopped (OR 3 to 4 teaspoons dried basil)
- 1/2 bunch fresh parsley, chopped
- 1 tablespoon sea salt (add less if your vegetable stock has salt)
- 1 tablespoon black pepper
- 1 tablespoon red chili flakes (optional)
Directions:
- Add vegetable broth (or water), bay leaf, zucchini, peppers, onion, celery, carrots, and garlic to a large soup pot. Cook for about 25 to 30 minutes until the eggplant is soft. Add basil, parsley, sea salt, black pepper, and red chili flakes. Simmer for another 3 minutes and serve.
Photo Credit: Boston.com