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.

5 from 1 vote

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Prep Time 10

Cook Time 20

Course Soup

Cuisine French

Servings

Calories 159 kcal

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: 159kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 596mgPotassium: 815mgFiber: 8gSugar: 10gVitamin A: 367IUVitamin C: 17mgCalcium: 30mgIron: 1mg

Keyword easy eggplant soup, vegan soup

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