Aubergine In The Soup – 3 Delicious Recipes

Coconut eggplant soup with chicken

For the first variant, you need 250 grams of chicken, 150 milliliters of white wine, 300 milliliters of vegetable stock, 1 can of coconut milk, 2 cloves of garlic, 1 onion, 1 piece of ginger, 1 eggplant, 150 grams of peas, 75 grams of spinach, cardamom, coriander, turmeric, salt, pepper, chili flakes, and cumin.

1. First, put oil in a saucepan and heat it over medium-high heat.
2. Meanwhile, peel the onion, ginger, and garlic cloves. Then cut the vegetables into small cubes and add them to the pot. Also, cut the meat into small pieces and add it.
3. Now also cut up the aubergines and put them in the pot for about 3 minutes before adding the white wine.
4. After a few minutes, pour the vegetable broth into the pot as well.
5. Now let the mixture simmer for about a quarter of an hour.
6. Now add the peas, spinach, and coconut milk and let the mixture simmer for another 5 minutes.
7. Finally, season the soup with spices.

Simple aubergine and tomato soup: Here’s how

The delicious aubergine and tomato soup are ideal as a starter. You need 1 eggplant, 1 clove of garlic, 1 onion, 500 milliliters of vegetable stock, 2 cans of chopped tomatoes, 1 teaspoon of tomato paste, 1 pinch of sugar, salt, pepper, and oregano.

1. First cut the eggplant into small cubes and then salt them.
2. Now peel the onion and garlic clove and chop both into small pieces.
3. After that, put oil in a saucepan and add the eggplant, onion, and clove of garlic.
4. When the vegetables are fried, you can add the tomato paste and then deglaze the mixture with the canned tomatoes and the vegetable stock.
5. Now add a pinch of sugar and oregano and let the soup simmer for about half an hour.
6. Then season the soup with salt and pepper.

Delicious eggplant and mushroom soup

For the delicious soup, you need 1/2 eggplant, 1 onion, 1 clove of garlic, 500 milliliters of vegetable stock, 60 grams of cream cheese, 125 grams of brown mushrooms, 1/2 tablespoon of coriander greens, 1/4 teaspoon of cumin, 1 pinch of salt, 2 pinches of pepper and some olive oil.

1. First, cut the aubergine into thin slices and brush them with olive oil.
2. Now heat oil in a pan and fry the slices in it until they are brown.
3. Then peel the onion and garlic clove and chop both. Also, slice the mushrooms thinly after cleaning them.
4. Now put oil in a saucepan and let it get hot before you add the eggplant, onion, garlic, and mushrooms and let them simmer for about 5 minutes.
5. Then add the vegetable broth, coriander, and cumin. Then cover the soup and let it simmer in the pot for about 20 minutes.
6. Then add the cream cheese and puree the soup. Also, season them with salt and pepper.