Eggplant Soup Recipe – creamy, flavorful and nutritious, this eggplant soup is quick and easy to make and perfect for lunch or dinner. Naturally Vegan and Gluten free.

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Eggplant Soup

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Prep Time: 5 Min

Cook Time: 30 Min

Ingredients

eggplants olive oil cumin coriander black pepper salt thyme sumac yellow onion garlic low-sodium chicken or vegetable stock

Step 1

Preheat oven to 400 F (204 C). Line a baking sheet with aluminum foil.

Step 2

Peel and chop eggplant into 1/2-inch cubes.

Step 3

Spread on the baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper. Roast for 15-20 minutes, until soft and golden brown.

Step 4

*See alternative eggplant cooking methods in the blog post.

Step 5

Set aside.

Step 6

Heat olive oil in a pot/Dutch oven.

Step 7

Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for another 2 minutes.

Step 8

Add 2 cups of chicken (or vegetable) stock. Add the tomato paste, ground cumin, ground coriander, black pepper, salt, Sumac and stir to combine. Add in the eggplant and and simmer for 10-15 minutes.

Step 9

Blend the soup with a blender and thin with the remaining stock to the desired consistency.

Step 10

Add more salt and pepper to taste, if needed.

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