Quick Eggplant Coconut Soup
Quick eggplant coconut soup made with eggplant, coconut milk, and spices. A delicious, nutrient-dense soup with numerous health benefits!
Servings:
2
Calories:
198
kcal
Equipment
- 1 Large pot
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 medium eggplant (peeled and diced)
- 1 13.5oz can of coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- salt and pepper to taste
- 1/4 cup chopped cilantro (optional for topping)
Instructions
-
In a large pot, heat the olive oil over medium heat and add the onion and garlic. Cook for 2-3 minutes or until the onion starts to become translucent.
-
Next, add the eggplant, coconut milk, vegetable broth, ginger, turmeric, salt, and pepper and mix.
-
Then, increase the heat to bring the mixture to a boil. Reduce the heat and let simmer for 15-20 minutes covered or until the eggplant becomes soft.
-
Lastly, blend the soup with an immersion blender or a stand-up blender until creamy.
-
Serve with fresh cilantro and enjoy!
Nutrition
Serving:
1
bowl
|
Calories:
198
kcal
|
Carbohydrates:
34
g
|
Protein:
4
g
|
Fat:
9
g
|
Sodium:
591
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
