VEGETARIAN EGGPLANT (AUBERGINE) SOUP

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Vegetarian Eggplant (Aubergine) Soup image

This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!

Provided by Kiwiwife

Categories     Vegan

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 medium onions, chopped
4 garlic cloves, minced
3 eggplants, peeled & chopped
1 (28 ounce) can crushed tomatoes
3 -4 tablespoons tomato paste
6 cups vegetable stock (or 6 cups water and boullion)
3 tablespoons dried parsley
1 tablespoon thyme
salt & pepper

Steps:

  • sweat onions and garlic in olive oil till soft.
  • add remaining ingredients and simmer 30-40 minutes until eggplant is tender.

Nutrition Facts : Calories 110, Fat 4.5, SaturatedFat 0.6, Sodium 214, Carbohydrate 17.6, Fiber 6.6, Sugar 8.2, Protein 2.7

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