Total Calories: 216
Yield: 9 cups
Heat the oil in a heavy bottomed soup pot, and sauté the onion, pepper, garlic, and eggplant.
Add the water and textured vegetable protein, bring to a boil, and simmer for 5 minutes.
In a blender, combine the sweet potatoes, water or stock, and basil until smooth. Pour this mixture into the cooked textured vegetable protein and vegetables. Bring to a simmer and stir to prevent sticking.
Add the salt and lemon juice to the soup, and simmer for 5 more minutes.
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