Asian Eggplant Soup

Today my husband decided to make us a soup for lunch. Asian soups have been some of his best creations in the kitchen. As he was 'randomly' throwing things into the soup, he decided to call it Kaat Soup, which apparently alludes to something that has everything in it(sarcastically). Well his soup was really good, and I recommend you try it out! I hope we still have this much fun when both of us start working, I can't tell you how much fun it is to wake up and not have to go to work, and to top it off your husband cooks up a wicked good lunch. Man, this is the life, but I digress. I had a great time taking these pictures.
Asian Eggplant Soup
1 tsp ginger, 1 tsp minced green chili, freshly ground black pepper, thai basil, red onion sliced, eggplant and carrot julienned, thinly sliced mushrooms, cabbage shredded, knorr asian hot and spicy soup powder, 2-3 tsp soy sauce, 2 tsp szechuan sauce, 36 oz vegetable stock

1. Saute the ginger and green chili in butter. Add the black pepper, and thai basil.
2. Saute the onion, eggplant, cabbage and mushrooms until the onions become translucent.
3. Add the vegetable stock, and bring to a simmer.
4. Add the soy sauce, szechuan sauce, and the soup mix and continue to simmer for a few minutes until it thickens up.
5. Add the carrots and let them blanch in the soup.
6. Garnish with cilantro and serve hot.

*Shankar only used very ittle quantities of the vegetables. This is great for 2 people.