Soups & Stewscookinglsl5.0
Roasted Eggplant Soup
Eggplant Soup Recipe - creamy, flavorful and nutritious, this eggplant soup is quick and easy to make and perfect for lunch or dinner. Naturally Vegan and Gluten free.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- dutch oven
- blender
📝 Preparation Steps
1
Preheat oven to 400 F (204 C). Line a baking sheet with aluminum foil.
2
Peel and chop eggplant into 1/2-inch cubes.
3
Spread on the baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper. Roast for ⏱️ 15-20 minutes, until soft and golden brown.
4
*See alternative eggplant cooking methods in the blog post.
5
Set aside.
6
Heat olive oil in a pot/Dutch oven.
7
Add the onion and cook for ⏱️ 2 minutes, stirring frequently. Add the garlic and cook for another ⏱️ 2 minutes.
8
Add 2 cups of chicken (or vegetable) stock. Add the tomato paste, ground cumin, ground coriander, black pepper, salt, Sumac and stir to combine. Add in the eggplant and and simmer for ⏱️ 10-15 minutes.
tomato paste1 tbsp
9
Blend the soup with a blender and thin with the remaining stock to the desired consistency.
10
Add more salt and pepper to taste, if needed.
Nutrition Facts
calories
121 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
846 mg
protein Content
2 g
carbohydrate Content
14 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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