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Brinjal Soup Recipe

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Brinjal fry recipe is a delicious and easy to make vegan, gluten free side dish with eggpl
Brinjal fry recipe is a delicious and easy to make vegan, gluten free side dish with eggpl from www.pinterest.com

Description

Brinjal soup is a nutritious and delicious way to incorporate vegetables into your diet. This soup is perfect for vegetarians and vegans or anyone looking for a healthy meal option. Brinjal, also known as eggplant or aubergine, is the star ingredient in this soup. It has a meaty texture and a slightly sweet taste, which pairs well with the other ingredients in the soup. This recipe is easy to make and can be served as a starter or a main course.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 2 large brinjals
  • 2 onions
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 cups vegetable stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut milk

Equipment

  • Large pot
  • Blender or immersion blender
  • Chopping board
  • Knife
  • Measuring cups and spoons

Method

  1. Cut the brinjals into small cubes and set aside.
  2. Chop the onions and garlic and set aside.
  3. Heat the olive oil in a large pot over medium heat.
  4. Add the onions and garlic and sauté until they are soft and translucent, about 5 minutes.
  5. Add the brinjals to the pot and sauté for another 5 minutes.
  6. Add the vegetable stock, thyme, oregano, salt, and black pepper to the pot and bring to a boil.
  7. Reduce the heat to low and simmer for 20 minutes.
  8. Remove the pot from the heat and let it cool slightly.
  9. Using a blender or immersion blender, puree the soup until it is smooth.
  10. Return the soup to the pot and stir in the coconut milk.
  11. Heat the soup over low heat until it is warmed through.
  12. Serve hot and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat the soup in a pot over low heat until it is warmed through.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 140
  • Fat: 7g
  • Carbohydrates: 17g
  • Protein: 3g
  • Sodium: 685mg

Recipes FAQ

Can I use fresh herbs instead of dried herbs?

Yes, you can use fresh herbs instead of dried herbs. Use 1 tablespoon of fresh thyme and 1 tablespoon of fresh oregano.

Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock instead of vegetable stock. Just be aware that this will make the soup non-vegetarian.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight and heat it in a pot over low heat until it is warmed through.

Recipe Tips

  • If you don't have coconut milk, you can use heavy cream or half-and-half.
  • If you want a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
  • If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending and work in batches if necessary.

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