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Creamy eggplant soup is an aromatic and nutritious vegetable soup that combines the tenderness of eggplant, the sweetness of carrots and the richness of green herbs. The result is a velvety, creamy texture with a rich flavour, ideal as a light meal or a warm starter in colder days. Its flavour and colour delight vegetable soup lovers as well as everyone looking for a healthy meal.
Ingredients for creamy eggplant soup (serves 4)
- 2 eggplants
- 2 carrots
- 2 potatoes
- 2 celery stalks
- 1 large onion
- 1 litre vegetable stock
- 3 cloves of garlic
- bunch of fresh parsley
- 1/2 teaspoon nutmeg
- marjoram
- thyme
- salt
- pepper
- 3 tablespoons quality olive oil
- 1 sour cream
Method
1Peel the eggplants, cut them into small cubes, lightly salt and leave them on a sieve for about 30 minutes to release the bitter liquid. Meanwhile, chop the onion and garlic, peel the carrots and cut them into slices, and finely chop the celery and parsley.
2In a large pot heat the olive oil and gently sauté the chopped onion until translucent and sweet. This will give the soup a richer flavour.
3When the onion is soft, add the garlic and parsley and briefly fry until fragrant to create an aromatic base.
4Add the diced eggplant and carrots and fry for about 5 minutes over moderate heat to soften the vegetables and intensify their flavour.
5Pour in about 1 litre of hot vegetable stock. Add the selected spices (salt, pepper, nutmeg, thyme or marjoram). Stir in the diced potato to add creaminess to the soup.
6Cook the soup for about 20 minutes over medium heat until the vegetables are completely soft and the potato starts to fall apart.
7Blend the soup with a hand blender until smooth and creamy. Stir in a few tablespoons of sour cream for a richer taste and serve immediately, garnished with fresh parsley.
Tips for the perfect creamy eggplant soup
• Always salt the eggplants and let them sit for at least 30 minutes to remove bitterness.
• For a more intense flavour, roast the eggplants in the oven first, then add them to the soup.
• Instead of sour cream you can use Greek yogurt for a lighter version.
• You can prepare the soup a day ahead – it tastes even better the next day when the flavours meld.
• Serve with homemade croutons or a slice of toasted bread for a crunchy contrast.
Frequently Asked Questions (FAQ)
Can I freeze creamy eggplant soup?
Of course. Let the soup cool, pour it into containers and freeze. When defrosting, gently reheat and, if needed, add a little fresh stock or water to restore the desired consistency.
What can I serve with creamy eggplant soup?
You can serve the soup as a stand-alone meal with a slice of crusty bread or as a starter before the main course. It also pairs well with green salads or toasted cheese sandwiches.
Can I use other herbs or spices?
Yes. Basil, oregano or rosemary work very well. You can also add a little chili for heat or turmeric for a warmer colour.
How can I make the texture even creamier?
Use less stock and add a bit more potato or sour cream. After blending, you can also stir in a spoonful of butter or olive oil for extra smoothness and richness.
