VEGETARIAN EGGPLANT (AUBERGINE) SOUP
This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!
Provided by Kiwiwife
Categories Vegan
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- sweat onions and garlic in olive oil till soft.
- add remaining ingredients and simmer 30-40 minutes until eggplant is tender.
Nutrition Facts : Calories 110, Fat 4.5, SaturatedFat 0.6, Sodium 214, Carbohydrate 17.6, Fiber 6.6, Sugar 8.2, Protein 2.7
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS
I have a 10 year old grandson who would rather eat soup for dinner then anything else.. AND it doesn't matter what kind of soup. So I get to use him as a taster and he knows the star system. He said this was a keeper for sure. You are welcome to use more garlic or spice depending on your taste, but this way is good. One good size eggplant should cover both the soup and the dumplings. Time does not include draining time for eggplant.
Provided by CoolMonday
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- SOUP:.
- Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
- Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
- Heat large pot and add olive oil.
- Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
- Add wine and reduce for 30 seconds.
- Add water.
- Stir in all garbanzo beans.
- Stir in remaining soup ingredients.
- Bring to boil and reduce heat to simmer, until all vegetables are tender.
- DUMPLINGS:.
- Heat small pan on stove. Add olive oil.
- Saute eggplant for 3 minutes. Set aside to cool.
- Mix flour, salt, baking powder, and milk in a bowl.
- Blend in eggplant and oregano.
- Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
- Keep in mind that the dumplings will expand as they cook.
- Cook 15 minutes uncovered, 15 minutes covered.
- Serve in bowls, sprinkle with feta cheese.
ROASTED EGGPLANT (AUBERGINE) SOUP
Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h10m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2
EGGPLANT (AUBERGINE) SOUP
I know eggplant is not thought of as a typical vegetable for soup but it can actually be quite tender and delicious. Can be made vegetarian.
Provided by Hadice
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
- Do not allow eggplant to brown.
- Add the stock, and adjust the salt and pepper to taste.
- Remove from heat, stir in the pepper cream, and serve immeadiately.
- PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
- Remove from the broiler and cool.
- In the container of a blender combine the pepper, cream, and salt and pepper to taste.
- Process on low until the pepper is just chopped fine.
- Remove from the blender and use as desired.
Nutrition Facts : Calories 123.2, Fat 8.6, SaturatedFat 1.9, Cholesterol 5, Sodium 7.8, Carbohydrate 11.8, Fiber 5.3, Sugar 4.5, Protein 2.2
BEEFY EGGPLANT (AUBERGINE) SOUP
You can fiddle with a bit using ground chicken and chicken broth, or even ground tofu and vegetable broth for a vegetarian dinner.
Provided by Diana Adcock
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a dutch over over medium high heat cook the ground beef, breaking it up as it cooks.
- Drain off fat.
- Add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper.
- Cook for 10 minutes, stirring often.
- Add the stock, tomatoes, tomato puree and bring to a boil.
- Cover and reduce heat to a simmer, cooking for 30 minutes.
- Stir in the pasta and cook for another 15 minutes.
- To serve ladle into bowls and offer yogurt and parsley at the table.
Nutrition Facts : Calories 375.8, Fat 10.2, SaturatedFat 4, Cholesterol 51.8, Sodium 1235, Carbohydrate 47.7, Fiber 9.1, Sugar 12.5, Protein 25.7
ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP
This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.
Provided by Happy Harry 2
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack about 10 inches from broiler.
- Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
- Let cool, remove skin and coarsely chop.
- In medium large stockpot, melt butter over medium heat.
- Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
- Stir in paprika,pepper,cumin,salt and eggplant.
- Turn heat to high, and stirring constantly, cook about 2 minutes.
- Pour in stock and potatoes.
- Bring to a boil, and reduce to a simmer.
- Cook until potatoes are fork-tender.
- Puree in food processor in batches.
- Re-warm as needed. Serve with some yogurt swirled on top.
- * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
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