Eggplant Soup
With only 18 calories per 100 grams, eggplants are low in calories but full of goodness. They are high in fiber, minerals, vitamins, potassium and magnesium. A perfect basis for a delicious, healthy vegetable soup!
Endless ways to prepare eggplant soup
Eggplants absorb a lot of flavor, so you can make them particularly tasty if you prepare them carefully. Don't add too many herbs, or you might confuse the taste. Eggplants go well with zucchini, tomatoes, and bell peppers. When combined with chili or curry, or mixed with coconut cream, you can create an extraordinary flavor.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Ingredients
Servings:
2
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1onion
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2eggplants
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1 clove ofgarlic
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2½ cupsvegetable stock
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1chili pepper
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1 tspcumin powder
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1 tspcoriander powder
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1 tspturmeric powder
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1 tspcurry powder
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1 tbsolive oil
Instructions
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First, chop the eggplants into cubes of about ¾in and set aside.
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Cut the onion and garlic into small pieces and fry in a saucepan for about 5 minutes. Meanwhile, cut up the chili pepper and add it together with the cubes of eggplant and powdered herbs.
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Keep stirring the vegetables. Meanwhile, make a vegetable stock and add it to the pan as the eggplants begin to soften.
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Let everything simmer gently for about 8 minutes. Use a fork to check whether the eggplants are completely cooked. If not, let the mixture boil for a few more minutes.
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Puree the soup with an immersion blender. Season with salt and pepper.
