Recipes/ Seasonal Ingredients

Babaganoush Soup

So…whenever I write a blog post, I usually try to think of a cute little story I can tell along with the recipe. I figure those are the types of recipe posts I enjoy the reading the most, so the same probably goes with you.

But right now, friends, I’m at a loss.

I really have no words for this soup!

It’s kinda the best soup ever.

And I kinda sat on my couch is my pajamas after finishing a bowl and scraped every single tiny last bit out of the Vitamix with my spoon only to eat another bowl for dinner. Holy moly.

It started out as a lone eggplant in my fridge that I had to use up, and from there, I pretty much threw stuff together (praying it would actually work!) and it turned out to be ridiculously delicious. Think roasted eggplant and red bell pepper with garlic, tahini, onion and spices. An extra squeeze of lemon at the very end just brightens everything up and takes the flavor profile to a whole next level.

And yes, I realize how absolutely ridiculous I’m being, giving you a soup recipe the Friday before 4th of July instead of another grilled masterpiece, but you’ll have to trust me on this….just make the soup.

You won’t be sorry.

I love you.

Now go make the soup then….let’s talk.

Babaganoush Soup

serves 3

Print this recipe

Ingredients:

1 large eggplant

1 red bell pepper

3 cloves garlic, minced

1/2 red onion, chopped

2 T olive oil

2 1/2 cups vegetable stock

1/4 cup tahini

1 tsp ground coriander

1 tsp sea salt

1/4 tsp cayenne pepper

1 lemon

Directions:

Preheat your oven to 400 degrees. Slice your eggplant (don’t peel) and lay slices on a sheet tray lined with tin foil. Press paper towels on top of your eggplant slices and let sit for 20 minutes. When done, remove paper towels and dice eggplant. Spray foil with cooking spray and place eggplant back on. Sprinkle generously with salt and roast for 25 minutes, tossing occasionally.

While eggplant is roasting, roast red pepper on a burner’s open flame (or just chop and roast with eggplant) until black. Let cool then gently rub off blackened pepper skin and chop up.

Heat the olive oil over medium high heat then add the chopped red onion. Saute for five minutes until soft then add the garlic. Saute for 30 more seconds.

Add the stock, roasted diced eggplant and red bell pepper. Stir in the spices and tahini. Bring to a simmer then carefully transfer soup to blender. Process until smooth.

Ladle soup into bowls and finish with a squeeze of lemon.

Time:
1 hour

 

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117 Comments

  • Reply
    Molly @ RDexposed
    July 1, 2011 at 4:36 am

    Roasted red bell pepper is always a good idea!

    I may have to crank up my AC so I can enjoy this in the summer!

  • Reply
    Cait's Plate
    July 1, 2011 at 4:43 am

    Love the roasted bell pepper picture. Your photos are fantastic. I love when one ingredient sitting in the fridge can inspire an entire creation! This looks awesome.

  • Reply
    AdrienneCarolyn
    July 1, 2011 at 4:51 am

    Wow I am definitely going to make this! I’ve decided I hate eggplant but am always looking for ways to eat it anyways haha…and I LOVE baba ganoush!

  • Reply
    Renee - Kudos kitchen
    July 1, 2011 at 4:52 am

    This soup looks amazing. Love the color and the list of ingredients is simple. Sounds like a good way for me to use up some of the tahini I have leftover in my fridge.

  • Reply
    Lindsay @ Pinch of Yum
    July 1, 2011 at 4:56 am

    Jenna, this looks incredible. I’ve always been one to enjoy eggplant blended in to things more than eggplant on its own. Can’t wait to try it!

  • Reply
    Averie @ Love Veggies and Yoga
    July 1, 2011 at 5:01 am

    When I saw your tweet about this soup yesterday afternoon, I KNEW it had to be soooo good for you to be tweeting about soup. On 4th of July. When everyone else is making Red White and Blue recipes…I just knew this soup had to rock. And clearly, it does!

    Wow, Jenna. Stellar job.

    No need for cute stories when you have rocked a recipe like that. But I will always love cute stories ๐Ÿ™‚

  • Reply
    leslie
    July 1, 2011 at 5:03 am

    this is GENIUS. i’ve made a hummus soup before, but for some reason the idea never carried over to another one of my favorite dips. thank you, i can’t wait to try this!

  • Reply
    Caroline @ The G-Spot
    July 1, 2011 at 5:21 am

    Soup in July? It works for me! This looks A-MAZING — I think I definitely need to make this. ๐Ÿ˜‰

  • Reply
    emily
    July 1, 2011 at 5:25 am

    Ack, that looks dreamy! I don’t care about the story when the recipe looks like that ๐Ÿ˜€

  • Reply
    Kath
    July 1, 2011 at 5:30 am

    Looks wonderful Jenna! I can tell I would love the texture

  • Reply
    Lauren @ What Lauren Likes
    July 1, 2011 at 5:41 am

    I lovelove babaganoush ๐Ÿ™‚ I will defs be making this once I buy eggplant!

  • Reply
    megan @ whatmegansmaking
    July 1, 2011 at 5:42 am

    this looks so good! I don’t care that it’s the middle of summer…I love soup ๐Ÿ™‚

  • Reply
    Bella
    July 1, 2011 at 5:57 am

    Sigh.. The only ingredient I don’t have it eggplant! It looks absolutely delicious though. Maybe I’ll go pick some up just for this.

  • Reply
    Ruth
    July 1, 2011 at 6:07 am

    Oh this looks bbrilliant! I love babaganoush, but there are only so many times in the week when dips are suitable. Soup however….I’m liking your style.

  • Reply
    Heather @ Side of Sneakers
    July 1, 2011 at 6:07 am

    It’s so beautiful! If it tastes as good as it looks, I definitely want some!

  • Reply
    Gina @ Running to the Kitchen
    July 1, 2011 at 6:13 am

    That roasted red pepper may be the cutest thing ever.

  • Reply
    Baking 'n' Books
    July 1, 2011 at 6:15 am

    Good way to use eggplant.

    Jenna – don’t feel you have to have a “cute” story all the time. Honestly, sometimes it makes me more ‘mature’ or enjoyable without.

  • Reply
    Julie H. of Spinach and Sprinkles
    July 1, 2011 at 6:21 am

    Even though you had no words….. I’m VERY glad you posted this! ๐Ÿ™‚ It is a wonderful idea that I’ll be able to do when my garden picks up! THANKS!!!!

  • Reply
    Elizabeth@The Sweet Life
    July 1, 2011 at 6:25 am

    What a creative recipe! Love your new hair, by the way. Happy 4th!

  • Reply
    Holly @ The Runny Egg
    July 1, 2011 at 6:30 am

    I love soups and chilis any time of year — so what that it is 100 degrees, bring on the hot food!

  • Reply
    Faith @ lovelyascharged
    July 1, 2011 at 6:43 am

    How innovative! I love eggplant but when I buy it, I never use the whole thing and sadly end up tossing part of it – I’ll have to bookmark this soup for leftovers next time I get one!

  • Reply
    Foodie (Fab and Delicious Food)
    July 1, 2011 at 6:52 am

    That soup is such a pretty color! Plus I just love saying “babaganoush” – it’s just such a fun word to say!

  • Reply
    Foodie (Fab and Delicious Food)
    July 1, 2011 at 6:53 am

    P.S. If you or any of your readers are interested, I have a Gortonโ€™s Seafood Giveaway on my blog:
    http://www.fabanddeliciousfood.com/?p=16099
    Thanks!

  • Reply
    katie @KatieDid
    July 1, 2011 at 6:53 am

    I just happen to have an eggplant that needs to be used up, and I just happen to LOVE tahini, and everything else Mediterranean, so I WILL be making this soup and telling you about how delicious it came out. I’m excited.

  • Reply
    Mrs. Fish
    July 1, 2011 at 6:56 am

    Yum, I love roasted red peppers!

  • Reply
    M
    July 1, 2011 at 7:08 am

    You love us ?(or the soup? ) Or both? ๐Ÿ˜‰

    No cute stories ever required-you are cute enough as is!
    (I actually love your more serious posts!)

  • Reply
    Beth @ DiningAndDishing
    July 1, 2011 at 7:10 am

    I’ve bookmarked this! I can only imagine how delicious it tastes – the pictures show a delightful texture!!

  • Reply
    Krystina (Organically Me)
    July 1, 2011 at 7:15 am

    Good Lord this looks amazing. Now if I can only justify spending $8 on a jar of tahini.

  • Reply
    kalli
    July 1, 2011 at 7:22 am

    This looks amazing Jenna! Creamy and comforting. On a side note, I put on my big girl pants and finally bought two things:
    miso paste to make your no oil pesto tonight ๐Ÿ™‚
    and hair extensions-LOVE them.
    thanks for the suggestions on both.
    Have a great weekend and please send that soup down to southern cal STAT cuz im too lazy to make it myself!

  • Reply
    Rebecca @ How the Cookies Crumble
    July 1, 2011 at 7:31 am

    I bet this was amazing!!! I love eggplant anything.

  • Reply
    Heather
    July 1, 2011 at 7:32 am

    I mean just read the title and my stomach started growling…I think that’s a sign!

  • Reply
    Karen
    July 1, 2011 at 7:38 am

    YUM!! That roasted red pepper photo makes me want to drop everything this minute and make this soup! The flavor profile is right up my alley. And, I’ve said it before and I’ll say it again: you are the best food photographer ever!

  • Reply
    meghan@ struggle muffins
    July 1, 2011 at 8:02 am

    This is definitely something to file in that ‘damn its such a simple yet genius concept, I wish I had thought of it!’ category. Really, wow. I love anything that involves eggplant. Bonus points if tahini gets in on the action. This looks like a marvelous creation indeed.

  • Reply
    Dani
    July 1, 2011 at 8:22 am

    What a cute idea! I love the spin on eggplant!!

  • Reply
    Angela @ Eat Spin Run Repeat
    July 1, 2011 at 8:33 am

    Lately I’ve been on a biiig eggplant kick, and I LOVE roasted red peppers… this is perfect Jenna!

  • Reply
    Mai
    July 1, 2011 at 8:35 am

    Mmm. I LOVE eggplant. Definitely have to try this soon!

  • Reply
    Mellie
    July 1, 2011 at 8:59 am

    This looks sooo good!

  • Reply
    Sonia (the Mexigarian)
    July 1, 2011 at 9:22 am

    Now I know what to do with at least one of the wilting red bell peppers in the back of my fridge. Inspired. Thank you ๐Ÿ™‚

  • Reply
    Cassie @ Bake Your Day
    July 1, 2011 at 9:38 am

    Bookmarked! I have a family full of veggie lovers and I’ll be making this soon. We love babaganoush!

  • Reply
    Courtney @ girl in the pink
    July 1, 2011 at 9:47 am

    Im a vegetarian and I feel like I need to like eggplant. But I just don’t. Alot of restaurants seem to use eggplant in their one vegetarian dish.

    I really want to like eggplant, so I’ve been trying to find recipes to “ease” myself into it. This recipe seems perfect!

    Thanks for sharing! ๐Ÿ™‚

  • Reply
    gia
    July 1, 2011 at 10:34 am

    exactly what Sonia said! I was just considering yesterday roasting a bell pepper! this looks phenomenal.

  • Reply
    Pamela
    July 1, 2011 at 11:01 am

    Girl, you read my mind. I have an eggplant and a pepper in my fridge to use up. Thanks for the recipe!

  • Reply
    Liz @ Tip Top Shape
    July 1, 2011 at 11:06 am

    oohh, this looks fantastic!! I love babganoush. And having it in soup form?! Genius!

  • Reply
    Jess
    July 1, 2011 at 11:35 am

    4th of July weekend or not, I plan on making soup one day this weekend! Too bad I’m out of eggplants, because this looks great ๐Ÿ™‚

  • Reply
    jenn
    July 1, 2011 at 12:28 pm

    Are you getting married today?

  • Reply
    Lauri (RedHeadRecipes.com)
    July 1, 2011 at 12:29 pm

    That soup sounds great! And so unique!! It’s wayyy to hot for soup around here, but I’m going to save this for a chilly night!

  • Reply
    The Healthy Apple
    July 1, 2011 at 12:52 pm

    Loving this; seriously making it tonight. Yum.
    Happy 4th!
    xo

  • Reply
    Sarah @ Sarah's Modern Bites
    July 1, 2011 at 1:13 pm

    Jenna! I have been blog stalking you for well over a year now!… I think I may have commented once or twice?? I had a blog maybe 4 or 5 years ago but I couldn’t keep up with how much time I really wanted to devote to it. Now, my schedule totally allows for more freedom and flexibility which is great! And, I can start blogging again ๐Ÿ™‚
    Just wanted to introduce myself.. HI! ๐Ÿ™‚ I love your style and this soup looks divine! It looks pretty thick… perhaps it could double as a dip as well??

  • Reply
    Jessica
    July 1, 2011 at 1:27 pm

    Wow-the ingredients look so simple! These are items that are usually always in my fridge-I’ll definitely be making this sometime soon!

  • Reply
    Emily @ Savory and Savage
    July 1, 2011 at 1:53 pm

    That soup is a brilliant color!

    I am definitely going to make this one.

  • Reply
    CJ Weaber @ http://cjh002.wordpress.com
    July 1, 2011 at 2:14 pm

    omg this soup looks amazing! I just had a babaganoush pita at pita pit and couldnt wait to have it again, but i think this soup with some yummy pita chips would be the perfect lunch!

    PS I love love love your book reviews! I have always been a big reader and Im always looking for new suggestions! Have you read The Forgotten Garden by Kate Morton? If you like historical fictions its really good!

  • Reply
    Moni'sMeals
    July 1, 2011 at 2:39 pm

    This is stunning! How vibrant. I have it all so let’s see if I have the time to put it together now .
    Thanks Jenna!

  • Reply
    Chelsea @ One Healthy Munchkin
    July 1, 2011 at 2:53 pm

    Looks awesome! The only thing keeping me from making this soup right this second is that I had an allergic reaction to my new jar of tahini last week. Wahhh. ๐Ÿ™ I wonder how easy it is to make tahini from scratch?

  • Reply
    kaila @ healthy helper!
    July 1, 2011 at 3:00 pm

    OKay Jenna…you are basically the best person ever. I LOVE…..like seriously adore baba ganoush…..and I literally eat soup everyday. This being made….LIKE NOW.

  • Reply
    mary (sisters running the kitchen)
    July 1, 2011 at 4:07 pm

    Jenna…i love you…and your blog. thanks so much for all of your amazing recipes that you share with everyone. this soup looks absolutely fantastic and i want it right now. i will definitely be making this ASAP…this soup appeals to me even in the heat of summer!

  • Reply
    Maddie
    July 1, 2011 at 4:51 pm

    If this can get me to eat egg plant (I HATE egg plant)…then you are a QUEEN!

  • Reply
    Katerina
    July 1, 2011 at 4:58 pm

    I make a soup recipe like this but rather than red peppers I also include tomatoes. Divine either way!

  • Reply
    Laura @ Cookies vs. Carrots
    July 1, 2011 at 7:03 pm

    This looks like the perfect comfort food!

  • Reply
    Julie - StressStories
    July 2, 2011 at 12:36 am

    Never thought of making soup with eggplant – but why not ๐Ÿ™‚ Those charred peppers look amazing. Grilled peppers is one of my favourite vegetables (and even better served with fresh buffalo mozzarella and Italian extra virgin olive oil).

    I usually don’t eat soup in the summertime but today it’s pouring down here, so it might be the perfect occasion.

  • Reply
    Sarah@The Flying ONION
    July 2, 2011 at 4:41 am

    You posted this at the perfect—most PERFECT—time!

    I have been obsessed with eggplant, eating it as if it’s going extinct. Grilled. Sauteed. In ratatouille or all by itself.

    And now this. Thank you! I can’t wait to make a batch. ๐Ÿ˜€

  • Reply
    Khushboo
    July 2, 2011 at 7:25 am

    Looks amazing! Bainghan Bharta meets Middle East cuisine ๐Ÿ˜‰

  • Reply
    Joelle (On A Pink Typewriter)
    July 2, 2011 at 7:55 am

    I loveeee eggplant, so this seems like an interesting twist I might have to try. I was immediately curious bc of the title. ๐Ÿ˜‰

  • Reply
    Lauren (PB&G)
    July 2, 2011 at 8:06 am

    Wow.. I’m an eggplant freak! I will keep this in mind for eggplant season at the farmer’s market! YUM!!!

  • Reply
    miri leigh
    July 2, 2011 at 10:05 am

    OK, I will trust you and make this soup…it looks amazing!

  • Reply
    rachel
    July 2, 2011 at 12:22 pm

    made this today and i, too, was spooning every last bit from the blender…soo good and spicy! this will definitely be a repeat dish ๐Ÿ™‚

  • Reply
    Notyet100
    July 3, 2011 at 3:21 am

    Ummm delicious

  • Reply
    Kristina LaRue
    July 3, 2011 at 7:19 am

    YUM! Looks like a delicious summer soup!

  • Reply
    amy walters, aDESIGNdock
    July 3, 2011 at 7:29 pm

    Looks like a fabulous recipe Jenna. I love homemade soups…the more exotic the better ๐Ÿ˜‰

  • Reply
    aly
    July 5, 2011 at 6:26 pm

    Thanks for such an AMAZING recipe! I just made it and my-oh-my was it a winner! Can’t wait to make huge batches of this in the future!

  • Reply
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  • Reply
    Heidi
    July 8, 2011 at 10:27 pm

    I made this a couple of nights ago and concur that it is a winner. I made a single (large) serving because I only had 1.5 small eggplants and 1/2 a red pepper, and I subbed cumin and paprika for the spices. Nice smoky flavour and the lemon really amped everything up. Thanks!

  • Reply
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  • Reply
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    July 12, 2011 at 5:12 am

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  • Reply
    Claire Z.
    July 12, 2011 at 1:05 pm

    I loved this, but I want to try it again–I was a little too generous with the salt when I roasted the eggplant so the whole thing was salt city. Maybe next time I’ll just skip the tsp of salt in addition to the eggplant-roasting-salt.

  • Reply
    taghag
    July 15, 2011 at 3:50 am

    i made this last night – it was really good! i second the comment to skip the salt, or at least wait until the end to add it to taste. you’ll think this soup is tasty, and then you’ll add the lemon juice and realise that it can be even tastier!

  • Reply
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  • Reply
    Shannon
    July 17, 2011 at 1:25 pm

    Made this. Loved it. Added goat cheese and loved it even more.

  • Reply
    Amy
    July 19, 2011 at 10:28 am

    I tried this recipe and you are totally right. It is the best soup ever!

  • Reply
    the saturday soup – some love for me and you Running With Tweezers
    July 23, 2011 at 12:00 am

    […] I also happen to be a sucker for hummus and babaganoush. Eat, Live, Run combined two of my favorite things in Babaganoush Soup. […]

  • Reply
    rachel
    July 28, 2011 at 12:52 pm

    i have been meaning to make this since you posted and i was not disappointed at all. so. delicious. thank you!!

  • Reply
    Sarah
    July 28, 2011 at 8:58 pm

    made this tonight. best thing EVER.

  • Reply
    “Or…” | Lilveggiepatch
    July 29, 2011 at 5:49 am

    […] was made almost entirely with ingredients from the CSA. I made this Babaganoush Soup, which Iโ€™ve been fantasizing about since Jenna posted the recipe earlier this summer. It did […]

  • Reply
    Laura
    August 6, 2011 at 12:30 pm

    I’ve had this recipe bookmarked forever! I’m so mad I waited this long make it because it is absolutely delicious!! Thank you!!

  • Reply
    Katie
    August 22, 2011 at 5:09 pm

    You posted this when I was studying for the bar exam, and was living on frozen burritos and hummus. I saved the post for a time when I had my life back. I finally made it tonight and it lived up to my every expectation. Thanks!

  • Reply
    Amrita
    September 1, 2011 at 3:15 pm

    yummmmmmmmmmmmmm

  • Reply
    Danielle Andolina
    September 5, 2011 at 11:39 am

    lil late- but I just made this. Yowza—great way to start of the soup making season! Thanks for the yummy recipe.

  • Reply
    Kelan
    September 7, 2011 at 6:48 pm

    I just made this and I have to say- I had my serious doubts. The tahini in simmering water is not pretty. But the end result is indeed fabulous!

  • Reply
    Terri
    September 8, 2011 at 6:18 pm

    OMG Jenna, amazing! Another recipe I’ve made from you that is just absolutely amazing!
    I used a little curry powder in addition to the coriander and threw in a little flat leaf parsley. It was delicious! Thanks for the deliciousness with eggplant! ๐Ÿ™‚

  • Reply
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    September 10, 2011 at 11:40 am

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  • Reply
    Krissy @ Make It Naked
    September 14, 2011 at 7:42 pm

    Just had this at our cooking club and it was very very good! I’ll be making it again soon. Thanks Jenna!

  • Reply
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  • Reply
    Liza
    September 20, 2011 at 2:05 pm

    This is THE BEST SOUP I HAVE EVER HAD!!! Great flavors and the lemon at the end is absolutely necessary, perfect finishing touch. Great job, Jenna!

  • Reply
    Jesse
    September 25, 2011 at 1:35 pm

    oOoOo I just made this. Completely amazing. New go-to soup for sure!

  • Reply
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  • Reply
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    October 5, 2011 at 5:04 am

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  • Reply
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    October 16, 2011 at 8:42 am

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  • Reply
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  • Reply
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  • Reply
    Stacy
    October 22, 2011 at 7:21 pm

    Tried this soup tonight – it was lovely! Thanks Jenna! P.S. I used yellow onion instead as I didn’t have red.

  • Reply
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    February 7, 2012 at 7:54 pm

    […] Spend Sunday night making a big pot of Sweet Potato Corn Chowderย orย Spicy African Peanut Stewย or Babaganoush Soupย andย pour into tupperware containers for the week. In the morning, all you have to do is grab […]

  • Reply
    Dora Weathers
    February 21, 2012 at 2:49 pm

    Looks fantastic, I like babaganoush and hummus so this looks like something in the middle. I will definitely make it.
    Thanks for sharing!
    Dora

  • Reply
    melissa
    April 10, 2012 at 8:26 pm

    Holy crapola! I just made this tonight and followed your recipe exactly as suggested and it was amazing. Like, seriously amazing. Next time I am going to double the recipe because my man and I just downed that entire thing with walnut sour dough bread. Delicious!

  • Reply
    Hannah Sue
    May 2, 2012 at 7:33 pm

    Wow, this soup is phenomenal. Seriously, thank you for a soup recipe that is worth the time and effort! It’s so disappointing when you put the time in the make a soup and it’s not what you hoped…this was exactly what I wanted it to be and more ๐Ÿ™‚

  • Reply
    Laura
    October 1, 2012 at 10:40 am

    Saw this pinned on Pintrest and decided to give it a try last night. Wow. You weren’t kidding. Very very good. I ate WAY too much of it because I just couldn’t stop. Thank you so much for posting this. Amazing.

  • Reply
    Too Many Cravings- cucumber, eggplant and tahini, curry, ravioli with recipes « Letty Bug and Salem Moon
    October 18, 2012 at 11:54 am

    […] Babaganoush Soup. ย This recipe looks delicious and like a great way to use up that rest of that baked eggplant in our fridge. ย The ingredients in this recipe are also pretty much staples, at least in our home. ย You may have to run out for tahini, sesame seed paste. ย I’m excited. ย Who knows, my husband may even like it. […]

  • Reply
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    October 21, 2012 at 7:59 am

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  • Reply
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    December 18, 2012 at 1:24 pm

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  • Reply
    Lainey
    July 20, 2013 at 3:35 pm

    After reading Khaled Hosseini’s new book “And the Mountains Echoed” I wanted to cook something with middle eastern flavors.

    This was great, everything you could want in a soup; easy, flavorful, healthy, thick, and comforting.

    My mom even commented: If thickened it would also make a great sauce for chicken!

    Would definitely make this again.

    Thanks for a great recipe Jenna ๐Ÿ™‚

  • Reply
    Festivus Turkeyvus | Lighter Portions
    October 15, 2013 at 1:19 pm

    […] And then we have some baba ghanoush SOUP (prepped and frozen to reheat on a rainy musthavesoupnow kinda day) from Eat, Live, Run. Get it HERE. […]

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    What I’ve Been Eating & Cooking Lately | Epicurean Bliss
    October 24, 2013 at 7:55 am

    […] bookmarking the recipe months ago, I finally made EatLiveRun’s epic babaganoush soup! I’m fairly addicted to babaganoush (the word and the food), so this soup was a no brainer. I […]

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    Linda
    January 12, 2014 at 7:12 pm

    I finally made this soup today. It tastes fantastic but my soup is baby poop brown not pretty yellow like the pics! Any idea what I did wrong?

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    Five Things Friday 2014.04.04 | Mango About Town
    April 4, 2014 at 5:39 am

    […] Eggplant Soup […]

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    Evelyn
    June 1, 2014 at 2:31 pm

    Absolutely delicious. The best homemade soup with that super healthy edge.
    I would be interested in knowing the calorie count after it’s all combined into one?

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    Gabriella
    August 15, 2014 at 6:24 pm

    I made this today and both my (Turkish) husband and I *LOVED* it. Thank you so much!

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    pepper spray
    January 4, 2015 at 3:14 am

    Awesome! Its actually awesome article, I have got much clear idea concerning from this
    post.

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