This is from Top Secret recipes with a few modifications (no sugar, canned tomatoes instead of sauce, less water).
Modifications for a pressure cooker. With a pressure cooker, this becomes an after work recipe. Cutting the veggies up while the pressure cooker is heating up and cooking for just 15 minutes on high is a quick dinner. Don't add the extra water!
6 cups chicken stock (or water, for vegetarians, or veggie boullion)
Extra water, depending upon how long you simmer - may take a few pints.
2 potatoes, peeled & sliced (or parsnips for lower carb dish)
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1 can diced tomatoes
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon curry powder (hot or sweet)
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
h/t to Top Secret Recipes
4-6 servings.
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