EGGPLANT SUPPER SOUP
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
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
CURRIED VEGETABLE SOUP
I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
CURRIED EGGPLANT SOUP
This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.
Provided by gourmetmomma
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
- Cook over medium heat for 30 minutes or until the potatoes are tender.
- Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
- Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
- Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
Nutrition Facts : Calories 112.7, Fat 0.4, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 25.8, Fiber 6.1, Sugar 5.9, Protein 3.4
CHARRED EGGPLANT SOUP
Provided by Cat Cora
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Put the eggplants, flesh-side down, on one of the baking sheets, drizzle with 1 tablespoon olive oil and season with salt. Toss the tomatoes, onion and garlic with the remaining 1 tablespoon olive oil on the other baking sheet (don't crowd the pans or the vegetables will steam). Season with salt and pepper. Roast the vegetables until tender and browned in spots, about 45 minutes, rotating the baking sheets halfway through.
- Scoop the eggplant flesh from the skin into a saucepan, discarding any excess seeds. Add the remaining roasted vegetables, the chicken stock, thyme and cilantro and bring to a boil over medium-high heat. Reduce the heat to low and simmer about 20 minutes. Cool slightly.
- Puree the soup in a blender (in batches if necessary) until smooth. Return the soup to the saucepan and thin with more stock, if needed. Season with salt, pepper and chile powder. Ladle into bowls and garnish with fennel fronds; slide the cotton candy into the soup to serve.
Nutrition Facts : Calories 269 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 561 milligrams, Carbohydrate 34 grams, Fiber 11 grams, Protein 12 grams, Sugar 15 grams
CARIBBEAN EGGPLANT CURRY SOUP
Steps:
- In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.
CURRIED WINTER VEGETABLE SOUP
From Rachel Ray Show today with Rupert Everett. Looks really yummy - plan to make it for dinner tonight so will report back and take pictures!!
Provided by Mommy Diva
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
- Add the eggplant and cook for about 2 minutes, stirring.
- Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
- Keep cooking for 5 more minutes, stirring occasionally.
- Pour in stock and bring to a simmer.
- In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
- Pour the curry mixture into the pot along with the chickpeas and tomatoes.
- Add salt and pepper to taste.
- Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
- Fold spinach in at the end.
- Serve generous amounts in bowls and top with pita chips.
- Garnish plain yogurt if desired.
- Enjoy! ;).
Nutrition Facts : Calories 459.5, Fat 13.1, SaturatedFat 1.8, Sodium 713.6, Carbohydrate 77.9, Fiber 23.2, Sugar 18.2, Protein 16.7
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
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