A zesty broth, filled with nice chunks of eggplant and other good things. Spicy and hearty - perfect anytime but especially in cold weather. My best tip in soup making is to use spring water (why not have things pure and chemical free?) and kosher or sea salt. This is rib-sticking soup with flavor that won't let up until the last spoonful. Btw, you could add some kale or baby spinach to this if you like but I don't believe you have to add kale to everything :).
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Hi there, fellow home and pro baker and fan of great recipes….