Cream Of Eggplant Soup


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Cream Of Eggplant Soup, with onions and tomatoes for flavour, and basil for a herbed touch, not to forget the irreplaceable dash of pepper, this soup is a sumptuous start to your meal.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 12 cookbooks   This recipe has been viewed 14432 times

Chock-full of antioxidants, eggplant is a great addition to your diet, but do you often wonder if there are exciting ways to prepare it? here is a cream of eggplant soup that your family will slurp up delightedly. With onions and tomatoes for flavour, and basil for a herbed touch, not to forget the irreplaceable dash of pepper, this soup is a sumptuous start to your meal.

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Cream Of Eggplant Soup recipe - How to make Cream Of Eggplant Soup

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
  1. Pierce the brinjal using a fork and roast in an open flame or till it turns soft from inside and a little charred on the outside. Peel, chop and keep aside.
  2. Heat the oil in a deep pan, add the garlic and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the red chilli flakes, pepper and tomatoes and sauté on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the basil, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the brinjal, cheese spread, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Remove from the flame, add the cheese and mix well.
  8. Allow the mixture to cool completely and blend in a mixer to a smooth purée.
  9. Transfer the purée back into a deep pan, add the milk and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  10. Serve hot.

Nutrient values per serving
Energy276 cal
Protein10.1 g
Carbohydrates17.7 g
Fiber12.6 g
Fat17.1 g
Cholesterol23.1 mg
Vitamin A417.4 mcg
Vitamin B10.2 mg
Vitamin B20.3 mg
Vitamin B32 mg
Vitamin C35.3 mg
Folic Acid79.2 mcg
Calcium200.8 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium298 mg
Potassium497.9 mg
Zinc0.4 mg

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Reviews

Cream Of Eggplant Soup
5
 on 19 Mar 14 12:03 PM


A very different soup.In the soup the brinjal is first roasted and than blend in to a smooth puree with the cheese spread, milk,tomato,basil leaves and garlic.The soup taste deliciously creamy.