Lunch

Eggplant soup is for Lunch.

Eggplant soup takes 20 minutes to prepare.

Eggplant soup takes 30 minutes to cook.

Eggplant soup makes 35 servings.

The ingredients for Eggplant soup are:

Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
Artichokes, fresh, 5 artichoke, large (remove)
Olive Oil, 4 tbsp (remove)
*Lipton Cup of Soup Cream of Chicken, 2.5 envelope (remove)
Salt, 2 tsp (remove)
Cinnamon, ground, 0.5 tsp (remove)
Light Cream (coffee cream or table cream), 13 tbsp (remove)
Parmesan Cheese, grated, 4 tbsp (remove)
Garlic, 3 cloves (remove)
Onions, raw, 1 medium (2-1/2" dia

Here is how you make Eggplant soup:

fry garlic and sherlote'add mix veg. add water bring to boil ,add cream & sesaning and mash in blander.put some parmesan for garnish, and flaverNumber of Servings: 35Recipe submitted by SparkPeople user ASNATB.

The nutritional information for Eggplant soup is:

• Servings Per Recipe: 35
• Amount Per Serving
• Calories: 51.3

• Total Fat: 3.0 g
• Cholesterol: 4.2 mg
• Sodium: 213.6 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 2.0 g
• Protein: 1.5 g

The dietary needs meet for Eggplant soup is Vegetarian