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Eggplant Soup Recipe

A Delicious Smooth and Creamy Eggplant Soup that is Quick and Easy

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We have often been asked for a quick and easy eggplant soup recipe (or aubergine as we call them in the UK). This is the one that we developed when we were given a big bag of them as a present from one of our green fingered friends. They grow so easily under the wonderful Mediterranean sun.
It makes a great starter, and also a tasty snack meal, lunch or supper.
The spices in this recipe go really well with the eggplant and give it a real Moroccan flavour.
It can be served with crusty bread or topped with sauteed garlic and herb croutons.
A dream recipe for vegetarians.
Why not include it in your own Mediterranean diet. It's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Eggplant Soup Recipe Ingredients for Four People

Extra virgin olive oil for frying
1 medium onion roughly chopped
2 big cloves of garlic - bashed
1 heaped teaspoon cumin seeds, 1 heaped teaspoon coriander seeds, 1 small dried chilli, the seeds out of 1 large cardamon pod and a 1" piece of cinnamon stick - all ground together in a pestle and mortar, or even easier ground in a coffee grinder
Two large aubergines with the stalks removed and cut into about 1" dice
1 litre of strong vegetable stock
A handfull of fresh mint leaves roughly chopped
Salt and freshly ground black pepper.
4 tablespoons Greek yogurt (optional)

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Eggplant Soup Recipe Method

OK - first fry off the onion in a little olive oil over a medium heat, stirring well, until it's soft and golden brown. (It's best to use a large saucepan with a lid if you have one.)
Then add the garlic - reduce the heat and cook for a couple of minutes stirring occasionally.
Right - add all of the ground spices and saute very gently, stirring for a minute.
Then add the aubergine.
Saute for 3-4 minutes more until starting to colour.
Pour in the stock and stir again, adding a little salt and ground black pepper.
Bring this up to the boil and put on the lid.
Turn down the heat and allow to simmer gently for about 10-15 minutes, until the aubergine is very soft. Take off the heat and throw in the mint and give it a stir.
Using a stick hand whizzer blend the soup ingredients together in the pan until you have a smooth velvety texture.
If you want a creamier soup add the yogurt now and give it another quick whizz.
Check the seasoning and adjust if necessary.
Serve ladled into warmed bowls with croutons or crusty bread and maybe a few mint leaves.