I created this simple and so delicious veggie soup with leftover vegetables I had in my fridge that I didn't want to waste. It is also Vegan!
It's what I often do. My mother was a Holocaust survivor so I grew up in a home where absolutely nothing would go to waste! I now do the same!
It is made with Israeli spices which are almost all available in your local supermarket nowadays or you can improvise.
There is nothing like a homemade healthy soup on a cold day! So here is what you need!
2 large zucchinis sliced into rounds and halved
1 medium eggplant sliced and quartered (I always buy the one with the dot on the bottom not a straight line. They have less seeds in them)
150 grams (6oz) fresh spinach
8 oz of broccoli or more if you like
1 teaspoon salt or to taste
1 teaspoon of black pepper
1 teaspoon cumin
1 teaspoon Philadelphia spice ( I get it in Israel. you can substitute with 1 teaspoon paprika and 3/4 teaspoon turmeric)
3 cloves fresh garlic - chopped
225 gr (8oz) tomato sauce from a can
3 cup of water
3 tablespoons of olive oil
all spices can be adjusted to taste
I like to put my eggplant in a bowl and microwave the slices for 4 -5 minutes just to give them a head start before adding them to the pan. Eggplants take a while to cook and if not cooked enough they are not tasty.
In a frying pan heat olive oil. Add the zucchini and spices.
Mix well
Add eggplant slices that have been microwaved for 4 minutes and chopped garlic and stir
Add broccoli and 1 cup of water and cook for 5 minutes on medium heat
Add tomato sauce and mix
Add fresh spinach and stir well
Add another 2 cups of water bring to a quick boil and reduce heat to low. Cook for 45 minutes covered. If soup is too thick add more water.
Serve in a bowl, traditionally you can add cooked couscous to your soup for a complete meal! Enjoy!!