Creamy Eggplant Soup

Name: Creamy Eggplant Soup
Ingredients: 2 tablespoon butter; 5 1/2 cup eggplant, chopped; 2 cup potatoes, chopped; 1 1/2 cup celery, chopped; 1 cup white onion, minced; 4 cup vegetable stock; 2 cloves garlic; 1 tablespoon cumin powder; 1 tablespoon red pepper chili pepper flakes (optional); 1 cup fresh parsley, chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 cup heavy cream

Local Savour|Sept. 29, 2015 1:48 pm EST

3.8 (6 ratings)

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Two, my other favorite way to warm up is with soup (or maybe a hot toddy, but that’s another post) and more specifically this Creamy Eggplant Soup. Creamy, spicy goodness in a bowl of warmth making days at home not so bad after all.For more great recipes like this one, visit local savour.

Servings

6

Ingredients

2 tablespoon butter
5 1/2 cup eggplant, chopped
2 cup potatoes, chopped
1 1/2 cup celery, chopped
1 cup white onion, minced
4 cup vegetable stock
2 cloves garlic
1 tablespoon cumin powder
1 tablespoon red pepper chili pepper flakes (optional)
1 cup fresh parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cup heavy cream

Directions

Place a heavy duty pan over medium high heat. Add in the butter, garlic, eggplant, potatoes, celery, and onion. Stir together well and let cook until everything is tender, about 20 to 25 minutes. Once tender add in the cumin, red pepper (if using), parsley, salt and pepper and stir together well and cook for another 5 minutes.
Next add in the vegetable stock and stir together until well combined. Cook until soup starts to thicken, about 30 to 40 minutes. Finally, turn off the heat and slowly stir in the cream. Once well combined, serve soup.