Easy Eggplant Vegetable Soup recipe. This soup is light and at the same time quite filling and satisfying without being too heavy.
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Yield:6 portions 1x
2 large eggplants (about 1 pound each)
2 Tbsp olive oil
1 medium onion, chopped
2 carrots, grated
1 red bell pepper, chopped
3 tomatoes, sliced
1 L/4 cups vegetable stock
1/2 Tbsp red paprika
1/4 tsp cayenne pepper
1/2 Tbsp garlic powder
Slice the eggplant across into several rings – about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
Rinse the eggplant pieces, pat them dry with a paper towel and cut into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 15 minutes to allow the flavors to combine. Turn off the heat and let it cool.
Once the soup is cool enough to handle, blend it using a blender or a food processor. Bring the blended soup to a simmer one more time and turn off the heat.
Nutrition information is a rough estimate for 1 of 6 servings.