Serves: 5
Total Calories: 216
Yield: 9 cups

1 tablespoon olive oil
1 large onion chopped
1 large red bell pepper (or any color) chopped
2 tablespoons minced garlic
3 cups peeled, cubed eggplant
3 cups water or stock
1 cup textured vegetable protein flakes
1 1/2 cups mashed sweet potatoes
2 cups water or vegetable stock
1 cup fresh basil leaves
1 teaspoon salt
2 tablespoons lemon juice

Heat the oil in a heavy bottomed soup pot, and sauté the onion, pepper, garlic, and eggplant.

Add the water and textured vegetable protein, bring to a boil, and simmer for 5 minutes.

In a blender, combine the sweet potatoes, water or stock, and basil until smooth. Pour this mixture into the cooked textured vegetable protein and vegetables. Bring to a simmer and stir to prevent sticking.

Add the salt and lemon juice to the soup, and simmer for 5 more minutes.

Nutritional Facts:

Serves: 5
Total Calories: 216
Calories from Fat: 120

More Recipes from the Soup's On! Cookbook:
Black Eyed Peas and Greens Soup
Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight