Added beans or legumes to add extra protein, fibre and essential nutrients and bulk out a vege-friendly meal and make sure you feel full and content.
Roasting the eggplants lends the flavour to a smoky and meatiness without the meat! Try this delicious slow cooker soup for the whole family.
Serves 4-6 people
2 eggplants, sliced
2 zucchinis, sliced
1 onion, sliced
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves
2 bay leaves
5 cups low sodium chicken stock
1 cup berlottiI beans, soaked overnight, strained
1 x 400g can tomatoes
3 potatoes, chopped
1 bunch, parsley
1 lemon, zested
Preheat oven to 180C.
Line eggplant and zucchini on a baking tray. Drizzle with olive oil and sprinkle with sea salt.
Roast for 30 minutes or until golden brown. Remove from oven and set aside.
Add 1-2 tablespoons olive oil to the slow cooker on the stovetop (if you can with your slow cooker) and heat over medium heat. Add onion and cook, stirring for five minutes, until translucent.
Add celery, carrots, garlic, and bay leaves and cook for another two minutes.
Add remaining ingredients and bring to a gentle simmer. Set for four hours on high or eight hours on low. Add eggplant and zucchini.
Serve with chopped parsley and grated lemon zest.