Creamy Eggplant Soup
Try this Creamy Eggplant Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/2 teaspoon ground black pepper
- 2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1 1/2 cups celery chopped
- 1 cup fresh parsley chopped
- 2 medium cloves garlic
- 4 cups vegetable stock
- 1 tablespoon cumin powder
- 5-6 cups eggplant chopped (i used two medium ones)
- 2 cups potatoes chopped (i used three medium ones)
- 1 cup white onion minced
- 1 tablespoon red pepper chili pepper flakes (optional)
- Carbohydrate 18.6497054439609 g
- Cholesterol 54.3433334025772 mg
- Fat 15.1987646028913 g
- Fiber 1.7351583349094 g
- Protein 2.32270375340907 g
- Saturated Fat 9.20872842842374 g
- Serving Size 1 1 -8 serving (1046g)
- Sodium 3900.99580483851 mg
- Sugar 16.9145471090515 g
- Trans Fat 0.875658792817836 g
- Calories 212 calories
Place a heavy duty pan over medium high heat. Add in the butter, garlic, eggplant, potatoes, celery, and onion. Stir together well and let cook until everything is tender, about 20-25 minutes. Once tender add in the cumin, red pepper (if using), parsley, salt and pepper and stir together well and cook for another 5 minutes.Next add in the vegetable stock and stir together until well combined. Cook until soup starts to thicken -- about 30-40 minutes. Finally, turn off the heat and slowly stir in the cream. Once well combined, serve soup.
