4
4 ratings

Creamy Eggplant Soup

Two, my other favorite way to warm up is with soup (or maybe a hot toddy, but that’s another post) and more...
Creamy Eggplant Soup

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Two, my other favorite way to warm up is with soup (or maybe a hot toddy, but that’s another post) and more specifically this Creamy Eggplant Soup. Creamy, spicy goodness in a bowl of warmth making days at home not so bad after all.

For more great recipes like this one, visit local savour.

6
Servings
390
Calories Per Serving

Ingredients

  • 2 Tablespoons butter
  • 5 1/2 Cups eggplant, chopped
  • 2 Cups potatoes, chopped
  • 1 1/2 Cup celery, chopped
  • 1 Cup white onion, minced
  • 4 Cups vegetable stock
  • 2 cloves garlic
  • 1 Tablespoon cumin powder
  • 1 Tablespoon red pepper chili pepper flakes (optional)
  • 1 Cup fresh parsley, chopped
  • 1/2 Teaspoon Kosher salt
  • 1/2 Teaspoon ground black pepper
  • 2 Cups heavy cream

Directions

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 to 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 to 40 minutes. Finally, turn off the heat and slowly stir in the cream. Once well combined, serve soup.

Nutritional Facts
Servings6
Calories Per Serving390
Total Fat34g52%
Sugar7gN/A
Saturated21g100%
Cholesterol119mg40%
Protein4g9%
Carbs20g7%
Vitamin A413µg46%
Vitamin B120.2µg2.5%
Vitamin B60.3mg15.6%
Vitamin C29mg48%
Vitamin D0.6µg0.2%
Vitamin E1mg7%
Vitamin K181µg100%
Calcium113mg11%
Fiber5g19%
Folate (food)58µgN/A
Folate equivalent (total)58µg15%
Iron2mg11%
Magnesium44mg11%
Monounsaturated10gN/A
Niacin (B3)1mg7%
Phosphorus124mg18%
Polyunsaturated1gN/A
Potassium635mg18%
Riboflavin (B2)0.2mg10.1%
Sodium245mg10%
Thiamin (B1)0.1mg8.2%
Trans0.2gN/A
Zinc0.7mg4.8%