Description
A delicious and creamy eggplant soup that is perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced eggplants and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20 minutes until eggplants are tender.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Can be served with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg