Vegetarian Eggplant Aubergine Soup Recipes

VEGETARIAN EGGPLANT (AUBERGINE) SOUP

Vegetarian Eggplant (Aubergine) Soup image

This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!

Provided by Kiwiwife

Categories Vegan

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
4 garlic cloves, minced
3 eggplants, peeled & chopped
1 (28 ounce) can crushed tomatoes
3 -4 tablespoons tomato paste
6 cups vegetable stock (or 6 cups water and boullion)
3 tablespoons dried parsley
1 tablespoon thyme
salt & pepper

Steps:

sweat onions and garlic in olive oil till soft.
add remaining ingredients and simmer 30-40 minutes until eggplant is tender.

Nutrition Facts : Calories 110, Fat 4.5, SaturatedFat 0.6, Sodium 214, Carbohydrate 17.6, Fiber 6.6, Sugar 8.2, Protein 2.7

VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS

Vegetable Soup With Eggplant (Aubergine) Dumplings image

I have a 10 year old grandson who would rather eat soup for dinner then anything else.. AND it doesn't matter what kind of soup. So I get to use him as a taster and he knows the star system. He said this was a keeper for sure. You are welcome to use more garlic or spice depending on your taste, but this way is good. One good size eggplant should cover both the soup and the dumplings. Time does not include draining time for eggplant.

Provided by CoolMonday

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

1 1/2 cups eggplants (cut into 1 inch cubes)
1 tablespoon salt
2 tablespoons olive oil
1 medium onion (cut in half, then quarter)
4 garlic cloves (chopped)
2 tablespoons wine
4 cups water
1 (15 1/2 ounce) can garbanzo beans (mash half of them)
2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer)
3 celery ribs (cut into 1 inch pieces)
2 carrots (cut into 1/2 inch pieces)
1 sweet pepper (any color, cut in half, remove seeds, cut in slices)
2 cups green beans (cut diagonally into 1 inch pieces)
1/2 teaspoon dried marjoram
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 cup eggplant (chopped about pea size)
1 tablespoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon oregano
2 tablespoons feta cheese

Steps:

SOUP:.
Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
Heat large pot and add olive oil.
Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
Add wine and reduce for 30 seconds.
Add water.
Stir in all garbanzo beans.
Stir in remaining soup ingredients.
Bring to boil and reduce heat to simmer, until all vegetables are tender.
DUMPLINGS:.
Heat small pan on stove. Add olive oil.
Saute eggplant for 3 minutes. Set aside to cool.
Mix flour, salt, baking powder, and milk in a bowl.
Blend in eggplant and oregano.
Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
Keep in mind that the dumplings will expand as they cook.
Cook 15 minutes uncovered, 15 minutes covered.
Serve in bowls, sprinkle with feta cheese.

ROASTED EGGPLANT (AUBERGINE) SOUP

Roasted Eggplant (Aubergine) Soup image

Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.

Provided by Dave5003

Categories Vegetable

Time 1h10m

Yield 1 Batch

Number Of Ingredients 9

Ingredients

3 medium tomatoes, halved
1 (1 1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled

Steps:

Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
Remove from oven.
Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to saucepan.
Stir in cream. Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.
Sprinkle with goat cheese; serve.

Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2

EGGPLANT SUPPER SOUP

Eggplant Supper Soup image

Hearty eggplant soup made with ground beef and vegetables.

Provided by SWOOTTEN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g

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