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...
Contributor
Creamy Eggplant Soup

Shutterstock

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
458
Calories Per Serving
Deliver Ingredients

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

Total Fat
22g
31%
Sugar
20g
22%
Saturated Fat
10g
42%
Cholesterol
67mg
22%
Carbohydrate, by difference
55g
42%
Protein
16g
35%
Vitamin A, RAE
319µg
46%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
557µg
100%
Calcium, Ca
261mg
26%
Choline, total
42mg
10%
Fiber, total dietary
11g
44%
Fluoride, F
2µg
0%
Folate, total
100µg
25%
Iron, Fe
6mg
33%
Magnesium, Mg
64mg
20%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
175mg
25%
Selenium, Se
9µg
16%
Sodium, Na
1340mg
89%
Vitamin D (D2 + D3)
1µg
7%
Water
308g
11%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.