Tag Archives: eggplant

Vegan Indian Spiced Eggplant Soup

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Today my friend and I ran into each other at our local farmer’s market. As we were chatting, she mentioned how much she wanted eggplant now that it was eggplant season. At the time, I was at a loss for what to make for dinner. I had some left over cheese from my Bastille Day celebration, so I wanted a little something to go with it that wasn’t too heavy. The eggplants at the market DID look beautiful and I already had some eggplant at home, so I decided to make my favorite eggplant soup.

Delicious cheese and fruit plate with the eggplant soup.

Delicious cheese and fruit plate with the eggplant soup. Another thing Ben really likes: Brie. Something Ben really doesn’t like: Macaroni and Cheese. He’s weird.

The soup is really easy and a good consistency for all but the hottest summer days. I served it with the above platter to un-vegan it. Husband had some farmer’s market salami as well to un-vegetarian-ify it. At dinner, Ben said, “This is delicious!” Granted, he is a sucker for anything with garam masala!

It's delicious!

It’s delicious!

Vegan Indian Spiced Eggplant Soup

4-6 Servings

45 minutes

1 large eggplant, peeled, 1” dice

1 large onion, roughly chopped

1 15oz can of tomatoes, drained

1 15oz can of cannellini beans, rinsed and drained

4 cups of vegetable stock

½ cup unsweetened almond milk

2 Tb of olive oil, divided

1 ½ Tb curry

1 Tb garam masala

1 tsp ground ginger

½ tsp ground corriander

pinch of cayenne

salt and pepper to taste

  1. Place eggplant on an aluminum foil-lined baking sheet. Drizzle with olive oil and bake until tender in a 400-degree oven (approximately 25-30 minutes).
  2. When the eggplant has about 10 minutes to go, heat a large pot (I used an enameled-lined cast iron pot) over medium heat. Add about a tablespoon of olive oil and sautée the onions for about 3 minutes until tender.
  3. Once the eggplant is done in the oven (it should begin to darken and be very tender to the touch, toss the eggplant in with the onions. Sautée for another 2 minutes. Season with salt and pepper.
  4. Add in the tomatoes, stir to combine, and season with the curry and cayenne. Pour in the vegetable stock.
  5. Allow the soup to simmer for about 10 minutes. Add in the cannellini beans and remove from the heat. Using an immersion blender, blend the soup until it is smooth. Stir in the remaining spices and the almond milk. Adjust the seasoning as you want. Serve!
So easy, so delicious, so nutritious!

So easy, so delicious, so nutritious!

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