Eggplant soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.9
- Total Fat: 5.2 g
- Cholesterol: 13.0 mg
- Sodium: 375.0 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.6 g
- Protein: 6.0 g
View full nutritional breakdown of Eggplant soup calories by ingredient
Introduction
Imagine ratatouille as a soup! Very yummy when served with parmesan cheese. Imagine ratatouille as a soup! Very yummy when served with parmesan cheese.Number of Servings: 4
Ingredients
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1 cup eggplant -- cubed
2 stalks celery -- chopped
1 green pepper - cubed
4 shallots -- finely chopped
1 clove garlic -- crushed
1tbsp butter
pinch thyme
1 cup canned tomatoes
3 cups vegetable stock
salt and pepper
Directions
1. Saute garlic and shallots in butter until soft
2. Add eggplant, peppers, celery and thyme; cook for 5 mins
3. Add tomatoes and season; simmer for 5 mins
4. Add stock and bring to the boil
5. reduce heat and simmer for 15 mins or until vegetables are tender
6. Serve sprinkled with parmesan cheese (not included in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
2. Add eggplant, peppers, celery and thyme; cook for 5 mins
3. Add tomatoes and season; simmer for 5 mins
4. Add stock and bring to the boil
5. reduce heat and simmer for 15 mins or until vegetables are tender
6. Serve sprinkled with parmesan cheese (not included in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
Member Ratings For This Recipe
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CD13011282
