How can you resist this Easy creamy Eggplant Soup? Serve a lightly dressed salad on the side, and ready yourself for compliments from your dinner companions.
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EGGPLANT SOUP INGERDIENTS
Eggplant
Potatoes
Garlic
Vegetable stock
Coconut cream
HOW TO MAKE EGGPLANT SOUP
- Wash the eggplant. Peel off the skin and cut into chunks.
- Wash and peel potatoes and cut into chunks.
- In a pan over a high heat, bring the vegetable stock to a boil, add the potatoes, eggplant and garlic, and cook until softened.
- Blend adding the coconut cream.
I hope you will love these Eggplant soup recipe because it’s:
Quick
Dairy-free
and delicious!
Other recipe to try:
EASY EGGPLANT SOUP
How can you resist this Easy creamy Eggplant Soup? Serve a lightly dressed salad on the side, and ready yourself for compliments from your dinner companions.
Servings 4
Calories 159kcal
Ingredients
- 2 eggplant
- 1/2 lb potatoes
- 1 garlic clove
- 2 1/2 cup vegetable stock
- 1/4 cup coconut cream
- salt and pepper
Instructions
- Wash the eggplant. Peel off the skin and cut into chunks.
- Wash and peel potatoes and cut into chunks.
- In a pan over a high heat, bring the vegetable stock to a boil, add the potatoes, eggplant and garlic, and cook until softened.
- Blend adding the coconut cream.
Nutrition
Calories: 159kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 596mg | Potassium: 815mg | Fiber: 8g | Sugar: 10g | Vitamin A: 367IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg
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