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Moussaka Soup

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Submitted by stevie01

Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.

YIELD

5 servings

PREP

15 min

COOK

15 min

READY

30 min

This moussaka soup captures everything you love about the classic Greek casserole and puts it in a bowl. Browned eggplant cubes, cubed cooked lamb, fresh tomatoes, and green peas simmered in lamb stock with oregano. It’s lighter than the baked original but hits all the same flavor notes, and it’s on the table in 30 minutes.

Browning the eggplant in olive oil first is the step that gives this soup its depth. Raw eggplant simmered in broth turns spongy and bland. Browned eggplant develops a golden crust that holds up in the stock and adds a caramelized, slightly smoky flavor to every spoonful.

Lamb stock is the foundation that ties everything together. It gives the broth a rich, meaty character that chicken or vegetable stock can’t replicate for this dish. If you’ve roasted a leg of lamb recently, this is the perfect use for the bones and drippings.

The tomatoes and peas go in at the very end, cooking for just 2 minutes. The tomatoes stay chunky and bright, and the peas keep their pop and color instead of turning army green.

Grated Parmesan on top might seem like an Italian move on a Greek dish, but the salty, nutty cheese melting into the hot broth adds the same kind of richness that the bechamel layer provides in traditional moussaka.

Kitchen Tips

  • Peel the eggplant before cubing. The skin can be tough in a soup and doesn’t soften during the short simmer
  • Cut the eggplant into uniform ½-inch cubes so they cook at the same rate and brown evenly
  • Use leftover roast lamb if you have it. This soup was designed for using up cooked lamb
  • Don’t skip the Parmesan garnish. It ties the whole bowl together the way bechamel ties together a baked moussaka

Variations

  • Add a pinch of cinnamon to the broth for a more authentically Greek flavor
  • Stir in a dollop of plain yogurt instead of Parmesan for a tangier, lighter finish
  • Use ground lamb browned from raw instead of cubed cooked lamb for a heartier version

Ingredients

1 1
SMALL SMALL EGGPLANT *
4 60
TABLESPOONS ML OLIVE OIL
8 1.9
CUPS L LAMB, STOCK *
½ 118
CUP ML LAMB
cooked, cubed *
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML OREGANO
dried
2 2
LARGE LARGE TOMATOES
chopped
½ 118
CUP ML GREEN PEAS
frozen
1
X PARMESAN CHEESE
grated, for garnish *

Directions

Peel the eggplant and cut into ½ inch cubes.

Heat the olive oil in a 2½-quart saucepan and brown the eggplant.

Add the stock, lamb, salt and oregano.

Bring to a full boil.

Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft.

Add the tomatoes and peas and cook an additional 2 minutes.

Serve hot with a garnish of grated Parmesan Cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 111 86% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 17%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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