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Eggplant and celery soup

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1-2 olive oil.

1-4 cups carrots, finely chopped.

1-4 cups celery, finely chopped.

1 onion, chopped.

6 tomatoes, chopped into two pieces.

Salt and pepper.

1-4 teaspoons parsley.

3 aubergine diced and peeled.

1-4 cups parmesan cheese, grated.

3 tablespoons cream.

2 cups chicken broth.


Heat olive oil in a pot over medium heat. Add carrots, celery, onion, tomatoes, salt, and pepper with stirring continually for 10 minutes.

Add parsley and let the soup to boil.

Reduce heat and simmer for 15 minutes until tender. Add aubergine and cook for 5-10 minutes.

Mix the cheese with cream and set aside.

Blend the soup by electronic blender then drain it and pour over serving dish. Adorn with parmesan cream and serve.

By AleppoFood team

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