Soup isn’t just a winter dish. It’s truly delightful in the spring as well.
Pick out vegetables in season and bring home to merge with whatever things need to be used from the refrigerator. Perhaps it’s those mushrooms that are in their last days or the eggplant that was hiding behind the ketchup.
Add seasonings, pasta, broth and see what happens. Add more seasoning later in the cooking process, if desired, but remember to add extra cooking time if you lift the lid. Cooks lose about 30 minutes cooking time each time the lid on the slow cooker is lifted.
Peel, slice and cut eggplant slices into smaller pieces before putting in the slow cooker. Cut any way you desire, but try to make sure the pieces aren’t too large for a spoonful of soup. The same goes for the zucchini. I typically slice into ½-inch slices and then quarter each slice.
Whether you make your own soup broth or buy those already prepared, either chicken or vegetable broth will go well with this recipe for Eggplant Zucchini Soup.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.