Eggplant Soup with Garlic
Velvety Roasted Eggplant and Garlic Soup
Ingredients:
2 medium eggplants
1 large head of garlic
2 tablespoons olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 cups vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup heavy cream (optional)
Salt and pepper to taste
Fresh parsley, for garnish
Croutons or crusty bread, for serving
Directions:
Preheat oven to 400°F (200°C).
Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic.
Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly.
Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside.
In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes.
Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
Use an immersion blender to puree until smooth (or blend in batches in a countertop blender).
Stir in heavy cream (if using), and season with salt and pepper.
Serve hot, garnished with parsley and accompanied by croutons or crusty bread.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 4 servings
#eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites
Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!
Velvety Roasted Eggplant and Garlic Soup
Ingredients:
2 medium eggplants
1 large head of garlic
2 tablespoons olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 cups vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup heavy cream (optional)
Salt and pepper to taste
Fresh parsley, for garnish
Croutons or crusty bread, for serving
Directions:
Preheat oven to 400°F (200°C).
Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic.
Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly.
Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside.
In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes.
Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
Use an immersion blender to puree until smooth (or blend in batches in a countertop blender).
Stir in heavy cream (if using), and season with salt and pepper.
Serve hot, garnished with parsley and accompanied by croutons or crusty bread.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 4 servings
#eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites
Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!
Eggplant Soup with Garlic
Velvety Roasted Eggplant and Garlic Soup
Ingredients:
2 medium eggplants
1 large head of garlic
2 tablespoons olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 cups vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup heavy cream (optional)
Salt and pepper to taste
Fresh parsley, for garnish
Croutons or crusty bread, for serving
Directions:
Preheat oven to 400°F (200°C).
Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic.
Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly.
Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside.
In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes.
Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
Use an immersion blender to puree until smooth (or blend in batches in a countertop blender).
Stir in heavy cream (if using), and season with salt and pepper.
Serve hot, garnished with parsley and accompanied by croutons or crusty bread.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 4 servings
#eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites
Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!
