Another cold-fighting soup

blevinandwomba

So I had just got a couple of lovely eggplants from a farmstand, and a fresh batch of chicken broth in my fridge, and was trying to decide what to do with them. I remembered I had tried this eggplant soup a while ago and thought it was good. Here it is.

https://www.allrecipes.com/recipe/251083/serbian-chicken-eggplant-soup/print/

I made it again yesterday, and it was very good, but what struck me this time was how full of cold-fighting ingredients it was- lots of onion, garlic, cayenne, oregano, turmeric, and ginger.

The first time I made it with the chicken meat, and yesterday I skipped it because I was serving it with a roast chicken. Both ways were good. I skipped the cornstarch both times, and it didn't seem to hurt it. Also, I substituted coconut milk for the half-and-half; with all those spices, you couldn't tell the difference.

Anyhow, I highly recommend the recipe, and it's a great way to get in your herbs and spices.

naomi.kohlmeier

That sounds delicious! I wonder if squash could be subbed for the eggplant as that's what I have available.

blevinandwomba

I think eggplant has more of a "richness" to it, but I would think squash should work.

water2world

@blevinandwomba This sounds awesome! Perfect way to get those cold fighting herbs into a unique soup!