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: 198kcal
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: 1bowl | Calories: 198kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Sodium: 591mg
