Eggplant Soup
Eggplant, also known as aubergine, is a versatile and nutrient-rich vegetable that forms the base of many delectable dishes around the world. This creamy, velvety Eggplant Soup is a comforting and flavorful delight perfect for any season.
Whether served as an appetizer or a light meal, it packs a robust, smoky flavor with subtle earthy undertones. Rich in antioxidants, vitamins, and minerals, this soup is not only delicious but also a healthy choice. Let’s dive into this simple yet sophisticated recipe that will warm your heart and tantalize your taste buds.
Ingredients
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Main Ingredients:
2 medium-sized eggplants (about 500 grams)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, peeled and diced
1 stalk of celery, diced
4 cups vegetable stock (or chicken stock for non-vegetarian)
1 medium tomato, diced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
For Garnish:
2 tablespoons plain yogurt or sour cream (optional)
Fresh parsley or basil leaves, chopped
Croutons or toasted bread (optional)
How to Make Eggplant Soup
Step 1: Roast the Eggplants
Preheat your oven to 200°C (400°F).
Poke the eggplants with a fork in several places to allow steam to escape. Place them on a baking sheet lined with parchment paper.
Roast the eggplants for about 30 minutes or until the skin is charred and the flesh is soft. Turn them halfway through roasting for even cooking.
Once roasted, let them cool slightly. Peel off the charred skin, scoop out the flesh, and set it aside.
Step 2: Prepare the Base
In a large pot, heat olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 5–7 minutes until the vegetables are soft and fragrant.
Step 3: Build the Flavor
Stir in the diced tomato, smoked paprika, cumin, thyme, salt, and pepper. Cook for 2–3 minutes until the spices are aromatic and the tomatoes begin to break down.
Step 4: Simmer the Soup
Add the roasted eggplant flesh and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
Step 5: Blend the Soup
Remove the pot from the heat and let it cool slightly.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches, then return it to the pot.
Step 6: Adjust the Consistency
If the soup is too thick, add more stock or water until the desired consistency is achieved.
Reheat the soup over low heat if necessary. Adjust the seasoning with additional salt and pepper.
Step 7: Serve and Garnish
Ladle the soup into bowls.
Top each serving with a dollop of yogurt or sour cream, a sprinkle of fresh parsley, and optional croutons or toasted bread for added texture.
Chef’s Notes
Eggplant Selection: Choose firm, glossy eggplants with no blemishes for the best flavor.
Roasting Shortcut: For a quicker option, dice the eggplant and roast it in the oven or sauté it in the pot. However, the charred flavor from whole roasted eggplants adds depth.
Texture Variations: For a chunkier soup, blend only half of the mixture and leave the rest with some texture.
Vegan Option: Omit the yogurt or replace it with a dairy-free alternative like coconut cream or cashew yogurt.
Spice It Up: Add a pinch of red chili flakes or cayenne pepper for a spicy kick.
Nutrition Information (per serving)
Calories: 120
Protein: 3 grams
Fat: 6 grams
Carbohydrates: 14 grams
Fiber: 5 grams
Vitamin A: 35% of Daily Value (DV)
Vitamin C: 15% of DV
Potassium: 400 mg
This Eggplant Soup is a fantastic way to enjoy a wholesome, low-calorie meal rich in antioxidants, thanks to the eggplant’s anthocyanins and the variety of vegetables used. It’s a perfect choice for those seeking comfort and nourishment in one bowl.
Enjoy the smoky, creamy richness of Eggplant Soup, and let it transport you to a world of heartwarming flavors. Bon appétit!