Appetizers / Soups / Salads

Eggplant Soup is for Soup.

Eggplant Soup takes 10 minutes to prepare.

Eggplant Soup takes 20 minutes to cook.

Eggplant Soup makes 6 servings.

The ingredients for Eggplant Soup are:

1/2 tablespoon olive oil
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 large onion, chopped
6 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
about 1 quart low-sodium chicken broth or vegetable broth
3 medium eggplants, peeled and chopped

Here is how you make Eggplant Soup:

Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes. 2. Add the bay leaf, oregano and stock and bring to a boil quickly over high heat. 3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. 4. Add the eggplant and simmer until tender, about 5 to 7 minutes. 5. Blend the Parmesan cheese and sour cream together and set aside. 6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serving Size: about 1 1/2 cups Number of Servings: 6Recipe submitted by SparkPeople user ZIGGYMOM.

The nutritional information for Eggplant Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 95.4

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 519.7 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 6.6 g
• Protein: 3.3 g