INGREDIENTS
6 cups
water
3 cups
vegetable broth
1
potato
1
carrot
1 stalk
celery
1/4
eggplant
1/2 medium
onion
1/2 cup
corn kernals
1/3 cup
roasted peppers
1/4 cup
tomato sauce
1/4 cup
pistachios
1/4 cup
roasted cashews
1/4 cup
parsley
1/8 cup
lemon juice
1 1/2 tbsp
sugar
1/4 tsp
curry powder
1/4 tsp
pepper
1/8 tsp
thyme
1 small
bay leaf
1 dash
marjoram
1 dash
nutmeg