Creamy Vegetable Stew


  • 2 med carrots, thinly sliced
  • ½ tsp ground black pepper
  • ¾ cup chopped onion
  • 1 garlic clove, minced
  • 2 tbs olive oil
  • 1 med eggplant, peeled and diced
  • ¾ cup potato, chopped
  • 2 cups chicken broth
  • 1 cup evaporated milk
  • ¼ tsp salt


  1. In a pot, cook the carrot, onion and garlic in the olive oil oil over med-high heat until the vegetables are tender.
  2. Add eggplant, chicken broth and salt. Bring to a boil and reduce heat.
  3. Cover and simmer for 15 mins. Add potato and cook for an additional 15 mins. or until potato is tender.
  4. Stir in evaporated milk and warm through. Season with freshly ground black pepper. Serve hot.

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