peasant soup

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Peasant or “Stone” Soup, is a traditional, simple soup made with whatever you’ve got lying around to throw in the pot, and is often topped with crusty bread and, if you’re me, a little melty cheese. Here’s my version, but you should feel free to sub in whatever veggies you’ve got in the crisper: zucchini could replace the eggplant, for example. I hope you enjoy my first official “comfort soup” of the season!

Peasant Soup
  1. 2 tbsp olive oil
  2. 1 c chopped onion
  3. 3 cloves garlic, crushed
  4. 4 c chopped mushrooms (any type)
  5. 2 c peeled & diced eggplant
  6. 1-28 oz can diced tomatoes
  7. 4 c low-sodium veggie broth
  8. 1 c water
  9. 1 tsp salt
  10. 1/2 c packed fresh parsley, chopped
  11. 4 eggs
  12. crusty wholegrain baguette or bread
  13. grated asiago or parmesan cheese, to garnish
  1. In a soup pot, heat oil over medium heat and cook onions and garlic about 5 minutes, or until softened.
  2. Add mushrooms and eggplant and cook another 7 minutes, stirring occasionally, until mushrooms begin to release their liquid.
  3. Add tomatoes, broth, water and salt and bring to a boil, then reduce heat to a simmer and cook another 5 minutes or so until all veggies are tender. Add the chopped parsley and stir.
  4. Whisk the eggs well in a bowl, then very slowly, in a thin stream, pour the eggs into the pot while very gently and slowly stirring the soup, which will create "ribbons" of egg (unless it doesn't, in which case no worries, it still tastes great!)
  5. Top each serving with a slice or two of toasted bread and a tbsp or so of grated cheese.
  6. Makes about 13 cups.
simple balance

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