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Cream of Eggplant Soup















Trans-fat Free, Good source of fiber


1 pound eggplant
1 x salt
2 ounces butter
1 medium onions
finely diced
2 stalks celery
1 teaspoon curry powder
1 pinch thyme
1 pinch basil
4 cups chicken broth
1 cup potatoes
½ cup cream
1 x salt and black pepper
for garnish
1 x tomatoes
diced, for garnish
1 x chives
, for garnish


Dice the eggplant but do not peel.

Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes.

Put in a strainer and run a little water over the dice, pat dry.

This removes any bitter taste which would spoil the soup.

Melt the butter in a saucepan and add the onion, celery and eggplant.

Saute', stirring occasionally until the vegetables have slightly softened.

Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick.

Add the curry powder and fry to release the flavors.

Add thyme, basil, chicken stock and the potato.

Cover and simmer until the vegetables are quite soft, about 30 minutes.

Put the soup through a sieve or moulin and add the cream.

Taste for seasoning.

Add a little diced tomato or chopped chives for garnish and color.

This soup keeps well for several days.

However, if you intend making it beforehand and keeping it, only add the cream when you reheat it.

It thickens as it stands, but it can be thinned with a little milk.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 445g (15.7 oz)
Amount per Serving
Calories 30161% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 440mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 11%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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