A Taste of China– Happy Chinese New Year!
The OG Chinese New Year inspired soup is like a savory desert with a bite of spice. So delectable! In this brothy Asian delight the eggplant is so soft with The OG it becomes just like butter!
Best serve this hot soup with a cold side green salad topped with The OG TM vinaigrette dressing.
A light lunch indeed!
In a large bowl soak the eggplant in water, ½ tbs salt, lemon juice. Soak for about 30 minutes. Drain water and add The OG. Mix and let eggplant soak for a few minutes until it sucks up all the marinade.
Pressure cooker: Eggplant with The OG in pressure cooker. Set pressure cooker to Sautee and mix. Add next garlic, onions, carrots, celery, salt and pepper, and mix. After about 5-6 minutes add the Chard and mix for 1-2 minutes. Add the amino acids, water, and chili peppers.
Turn off pressure cooker and mix for about 1 minute. Close it up and set pressure cooker for 12 minutes. Quick release steam.
Ready to serve immediately. Enjoy!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
1 bunch of Chard
1 medium Eggplant cut in cubes
1 medium diced Onion (white or yellow)
2-3 peeled and chopped Carrots
2-3 chopped Celery
½ cup The OG TM Vinaigrette Dressing & Marinade
¾ cup of Braggs Amino Acids
½ cup of Water
1 tbs of minced Garlic
1 squeezed lemon or 1 tbs of lemon juice
1 tsp of Salt
1 tsp of Chi Chi Chili Peppers
1 tsp of Sugar – brown is the best!
1-2 tsp of Pepper – up to you!