Hearty Thai Vegetable Soup

All your favorite veggies--eggplant, carrots, cauliflower, and broccoli--are in this unusual soup that also contains a hint of coconut milk.

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Ingredients:

• 1 medium eggplant, peeled and cut into chunks
• 1 large onion, cut into chunks
• 3 carrots, cut into chunks
• 1/4 head cabbage, shredded
• 1/2 head cauliflower, broken into flowerets
• 1/2 head broccoli, broken into flowerets
• 1/2 cup dry red lentils
• 1 28-oz. can chicken broth
• 3/4 cup canned lowfat coconut milk
• 2 tbsp. lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. black pepper

Method

Place eggplant, onion, carrots, cabbage, cauliflower, broccoli, and lentils in a large soup pot. Add chicken broth until it covers about 3/4 of the vegetables. Add coconut milk, lime juice, cumin, and pepper. Add more chicken broth, if needed. Simmer about 1 hour or until vegetables are soft.

Notes: Add your favorite meat, shrimp would be great! Super easy, fast and low calories. The lentils make it thick and adds flavor. Can be made the day before or in a crock pot.

Number of servings: 8 or more

Submitted By: Jeri Kaplan
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