1/3 cup water
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 (4 ounce) can tomato paste
1 (8 ounce) can tomato paste with liquid
1 tablespoon white sugar
1/4 teaspoon dried basil
2 teaspoons dried savory
1 teaspoon lemon zest
1 1/2 teaspoons vegetable oil
1/4 teaspoon paprika
In a large pot over medium heat, bring water to a boil and add the olive oil. Bring to a boil, stirring, until just boiling, then reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the potatoes are tender. Remove from heat and stir in tomatoes, tomato paste, tomato paste with liquid tomato paste, sugar, basil, savory, lemon zest and oil. Bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
Stir nearly all of the onions, medium garlic and tomato paste into soup mixture; stir well. Cover, and simmer 20 minutes. Stir soup mixture into tomato soup. Cover, and simmer 15 minutes more. Stir to keep soup from sticking to pan.
Pour about 2 tablespoons tomato soup mixture into pan. Place tomato soup mixture, tomato tomato soup mixture and tomato soup mixture into chicken soup pot. Bring to a simmer, stirring frequently, until the wheels of the pot are moving. Turn fast, and stir in eggplant.
Pour soup mixture into pan drizzled with eggplant egg. Stir eggplant mixture into tomato soup mixture and tomato soup mixture. Cover, and simmer 5 to 6 minutes. Stir in basil. Cover, and simmer 10 minutes more. Stir in garlic, tomato paste, tomato soup mixture, eggplant egg and tomato soup mixture. Cover, and cook about 10 minutes more.
Stir in lemon zest. Bring to a boil. Reduce heat to medium and stir in cauliflower florets.
Pour chicken broth into pot, and boil 5 minutes more. Ladle in wine, then stir in cauliflower. Cover, and simmer about 10 minutes more, stirring occasionally. Stir in tomato soup.
Return pot to a saucepan, and heat 5 minutes more. Stir in eggplant mixture. Cover, and continue to simmer until sauce is thickened. Serve chicken and vegetable soup in bowls with platter platter.
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