Curried Eggplant Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,481.5 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Curried Eggplant Soup calories by ingredient


Introduction

Something new for eggplants! Really excellent vegan diabetic friendly soup! I stole the basic recipe from Fatfreevegan.com. A food processor or blender is required to make this. Something new for eggplants! Really excellent vegan diabetic friendly soup! I stole the basic recipe from Fatfreevegan.com. A food processor or blender is required to make this.
Number of Servings: 6

Ingredients

    1 large Eggplant, peeled and sliced
    1 15 oz can Chickpeas, rinsed and drained
    1 lg Onion
    1 chopped tomato or 1 C canned
    4 Cups Vegetable Broth
    1 tbsp Soy Sauce
    1.5 tbsp Curry Powder
    Pinch of Cayenne
    1 tsp salt [won't be good without it]
    1 spoonful Stevia in the Raw Powder
    1/2 C unsweetened Soy Milk
    A small slice of bell pepper

Directions

Bake the Eggplant at 400 for 25 minutes. Put 1/2 in Processor and chop the rest. In your soup pot put the chopped onion, tomato, spices and cook in 1C broth until tender. Put some in Processor with the beans. Puree until smooth. Pour everything except soy milk in pot, cook on low for 30 min. Add soy milk, simmer on very low for 15 minutes. Serve warm or cold!

Serving Size: makes 6 or so 1 cup servings