1 eggplant

8 large carrots

2 potatoes

1 stalk celery

4 yellow onions

3 cloves garlic

2 tablespoons parsley

2 tablespoons olive oil

8 cups reduced-sodium, fat-free vegetable broth

Salt and pepper

2 teaspoons fresh chopped mint (optional)

• Peel and dice the eggplant. Peel and chop the carrots and the potatoes. Chop the celery and onions. Mince the garlic. Chop the parsley.

• In a soup pot, heat the oil. Add the onions and garlic, and sauté on medium heat for 5 minutes. Add the eggplant and cook for 10 minutes.

• Add the remaining vegetables and parsley to the pot, along with the broth. Bring to a boil, then reduce to a simmer and cook for 40 to 45 minutes, adding salt and pepper to taste if desired.

• Using a blender or food processor, purée the soup. Reheat gently. Chop the mint for garnish, and serve.

Serves 4

If you don't have a food processor handy, don't panic. The soup can be pureed in a blender to get the same results.