Vegetarian Garden Egg Light Soup

Instructions

1. 1

   Wash the garden eggs, remove the stems, and cut a small cross at the bottom of each.

2. 2

   Place the garden eggs, whole tomatoes, one onion (peeled and halved), and the pepper into a large pot with 2 cups of water.

3. 3

   Boil the vegetables for about 15 minutes until the garden eggs are soft and the tomato skins begin to peel.

4. 4

   Remove the boiled vegetables from the pot. Peel the tomatoes and remove the seeds from the garden eggs if a smoother texture is desired.

5. 5

   Blend the boiled tomatoes, onion, pepper, ginger, garlic, and half of the garden eggs into a smooth puree.

6. 6

   Return the puree to the pot, add the remaining whole garden eggs, tomato paste, vegetable broth, and seasoning.

7. 7

   Slice the second onion and add it to the soup for texture, then simmer the soup on medium-low heat for 20 minutes.

8. 8

   Adjust salt to taste and garnish with fresh herbs before serving hot with fufu or boiled rice.