EGGPLANT SOUP

Thats right - Eggplant Soup !  This can be served hot or cold -

Ingredients :  

1 large or 2 medium eggplant insides ( Poke holes on one side with a fork - place in microwave 2 - 4 minutes until soft to the touch.  Allow to cool.  Scoop out the insides and discard the skin.)

1 tsp sea salt

1 tsp fresh ground pepper

1 med sweet potato, peeled and cubed

1 carton 12 oz chicken or vegetable stock

1 small jalapeno chopped

1 med green pepper - cubed and discard seeds

Juice from one lemon

Garnish :  sprinkle with goat cheese or just some parseley

Large Sauce Pan.

Mixer.

Place all the ingredients into the sauce pan until the sweet potato cubes are soft.  Remove from heat.  Using a mixer, liquify all ingredients.

Taste to see if you need to add more salt ( don't add pepper ).  The lemon taste should just be a hint.

Place the liquified soup back on the burner and allow to cook a bit longer.

Serve hot with sprinkled goat cheese or feta cheese and a spring of parsley - or serve cold!

Enjoy.