Eggplant soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 35
  • Amount Per Serving
  • Calories: 51.3
  • Total Fat: 3.0 g
  • Cholesterol: 4.2 mg
  • Sodium: 213.6 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Eggplant soup calories by ingredient



Number of Servings: 35

Ingredients

    Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
    Artichokes, fresh, 5 artichoke, large (remove)
    Olive Oil, 4 tbsp (remove)
    *Lipton Cup of Soup Cream of Chicken, 2.5 envelope (remove)
    Salt, 2 tsp (remove)
    Cinnamon, ground, 0.5 tsp (remove)
    Light Cream (coffee cream or table cream), 13 tbsp (remove)
    Parmesan Cheese, grated, 4 tbsp (remove)
    Garlic, 3 cloves (remove)
    Onions, raw, 1 medium (2-1/2" dia

Directions

fry garlic and sherlote'
add mix veg. add water bring to boil ,
add cream & sesaning and mash in blander.
put some parmesan for garnish, and flaver


Number of Servings: 35

Recipe submitted by SparkPeople user ASNATB.