Beefy Aubergine Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
In a stock pot, heat the olive oil over medium heat. Add onion, beef, and garlic and saut‚ until beef is browned. Add aubergine, carrots, and tomatoes and saut‚, stirring for five minutes. Add beef broth, bring to a simmer, and simmer for fifteen minutes. Add nutmeg, pepper, and tubetini and cook until pasta is tender, about ten minutes. Top with parmesan.
Everyone likes this recipe, even people who think they don't like aubergine! Use it to introduce this nutritional powerhouse to your children.
- 15 ml extra virgin olive oil
- 100 g onion, finely chopped
- 450 g lean ground beef
- 1 clove garlic, finely chopped
- 450 g aubergine, diced
- 100 g carrots, peeled and diced
- 2 cans diced tomatoes
- 500 g beef broth
- 2 g ground nutmeg
- 2 g black pepper
- 50 g dry tubetini or other small pasta
- 50 g grated Parmesan cheese
