Vegetable Soup (version III)

8 medium zucchinis, sliced
1 large eggplant, diced
1 lettuce, washed well
1 Chinese cabbage, washed well
1 teaspoon powdered ginger
2 teaspoons salt
1 teaspoon dried onion
1/4 teaspoon chili (ground hot chili pepper)
1 small bunch celery
4 slices pumpernickel bread
4 pints water

Place all ingredients in a pressure cooker and cook for 20 minutes. Put through a blender, return to heat and simmer for a further 5 minutes. Add plenty of freshly ground pepper.



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