Healthy Eggplant Soup! I usually prefer to cook big, fancy dinners but sometimes I enjoy experimenting with simple and healthy meal options too. This easy eggplant soup quickly became a popular favorite in my kitchen this winter.
I first started enjoying eggplant after visiting the Mediterranean where they use this healthy vegetable in every menu! This recipe is healthy and easy and meets all the kitchen goals!
To make Healthy Eggplant Soup, you will need the following ingredients:
Cut a cross-hatch pattern into the flesh of the eggplant halves, deeply and drizzle olive oil over the top. Grill for 20 minutes until browned and softened.
Using a spoon, scoop out the center flesh from the eggplant, chop roughly and set aside for later use.
In a large pot over medium heat, heat 3 tablespoons oil. Add the onions, garlic and mushrooms, if using, and sauté for 8 minutes until onions have softened and the mushrooms have begun to release juices. Reserve ¼ cup mushrooms to add to the soup 5 minutes before serving, if you wish.
Add the stock or water and eggplant and bring the pot to a boil then reduce heat, cover and simmer for 10 minutes.
Add the basil, thyme, salt and pepper and cook for a further 2 minutes.
Remove the whole vegetables from the pot and place in a food processor. Blend together until smooth.
Place the blended vegetables back in the soup pot and reheat to a simmer.
Once your soup is ready, transfer to soup serving bowls and pour 1 tablespoon sour cream, yogurt or whipping cream over each serving.
Garnish with pesto and serve a baked bread of your choice!
Healthy Eggplant Soup is just the yummiest and will leave you wanting more and more. I just love eggplant and putting it in a soup recipe is just, genius! Let us know what you think of these flavors and tag #cookmerecipes in your own posts online.
