Description
Eggplant Soup is a cozy and velvety dish that transforms simple ingredients into a heartwarming meal. With its rich blend of creamy eggplant, aromatic garlic, and warm spices, this soup is perfect for chilly evenings or gatherings. Easy to prepare, it?s a delightful centerpiece that can be enjoyed hot, topped with fresh herbs or a drizzle of olive oil for an unforgettable flavor experience.
Ingredients
Scale
- 1 large eggplant (about 1 lb), chopped
- 2 medium onions, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the eggplant, dicing the onions, and mincing the garlic.
- In a large pot over medium heat, add olive oil. Saut? onions for about 5 minutes until soft. Add minced garlic and cook for another minute.
- Stir in the chopped eggplant and cook until tender, about 10 minutes.
- Sprinkle in ground cumin and smoked paprika; cook for another 2 minutes until fragrant.
- Pour in vegetable broth and bring to a simmer, covering the pot for about 20 minutes.
- Blend the soup until smooth using an immersion blender or standard blender in batches. Serve hot with optional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg