Step 1

In a large pot over medium heat, melt coconut oil (or butter, or ghee)

Step 2

Saute onion, jalapenos, eggplant, tomatoes & garlic in oil, stirring periodically until becoming tender

Step 3

Add stock to the pot & let simmer for 20 – 30 minutes

Step 4

Add in minced herbs in the last 5 minutes

Step 5

Add in salt, pepper & (optional) pate’

Step 6

Blend soup with immersion blender until desired consistency

Step 7

Optional toppings: Shredded cheese, sour cream, avocado

Step 8

Goes well with cultured veggies, a green salad & grain free muffins!