Smoky Eggplant Soup KeepRecipes Your Universal Recipe Box from keeprecipes.com
Description
This eggplant soup recipe is perfect for vegans and non-vegans alike. It's a hearty, flavorful soup that's easy to make and perfect for a cold winter day. The combination of eggplant, tomatoes, and spices creates a delicious and filling soup that's sure to satisfy.
Prep Time
The prep time for this eggplant soup recipe is minimal. You'll need to chop up your vegetables and measure out your spices, but it should only take about 15 minutes.
Cook Time
The cook time for this soup is about 30 minutes. You'll need to sauté your vegetables, simmer your soup, and blend everything together. It's a simple process that doesn't require a lot of time or effort.
Ingredients
For this eggplant soup recipe, you'll need: - 2 large eggplants, diced - 1 onion, chopped - 4 cloves of garlic, minced - 2 cans of diced tomatoes - 4 cups of vegetable broth - 1 tsp of dried basil - 1 tsp of dried oregano - Salt and pepper, to taste - Olive oil, for sautéing
Equipment
For this recipe, you'll need a large pot, a blender, and a cutting board. You'll also need a sharp knife for chopping your vegetables.
Method
1. Begin by heating up some olive oil in a large pot over medium heat. 2. Add your chopped onions and garlic to the pot and sauté for a few minutes until they start to soften. 3. Add your diced eggplant to the pot and continue to sauté for another 5-7 minutes until the eggplant starts to soften. 4. Pour in your canned tomatoes and vegetable broth, along with your dried basil and oregano. 5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the eggplant is fully cooked. 6. Let the soup cool for a few minutes, then transfer it to a blender and blend until smooth. 7. Pour the soup back into the pot and heat it up again over medium heat. 8. Season the soup with salt and pepper to taste. 9. Serve hot and enjoy!
Notes
This eggplant soup recipe is perfect for meal prep. You can make a big batch and store it in the fridge or freezer for later. It's also a great way to use up any leftover vegetables you have in your fridge.
Nutrition Info
This eggplant soup recipe is vegan, gluten-free, and low-calorie. Each serving contains approximately: - Calories: 120 - Fat: 2g - Carbohydrates: 23g - Fiber: 8g - Protein: 5g
Recipes FAQ
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes instead of canned. Just make sure to peel and chop them before adding them to the pot.
Can I use a different vegetable broth?
Yes, you can use any type of vegetable broth that you prefer. Just make sure it's vegan if you're following a vegan diet.
Recipe Tips
- If you prefer a chunkier soup, you can skip blending it and leave it as is. - You can add some extra spices to this soup if you like. Try adding some cumin, paprika, or chili powder for some extra flavor. - This soup pairs well with a side salad or some crusty bread.
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