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This Indian soup features Eggplant, peeled & cut into. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Cold Curried Cream Of Eggplant Soup
Description
This Indian soup features Eggplant, peeled & cut into. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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/2" cubes 1/2 c Chopped onion 1/2 Stick butter 1 tb Curry powder 4 c Chicken stock 3/4 c Heavy
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cream Salt & white pepper Saute onion in butter,
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stir in curry powder, &
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cook 2 minutes.
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Add eggplant & stock, bring to a
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boil , then
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simmer , covered, for 45 minutes, or until eggplant is very soft.
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Puree in blender.
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Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste.
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Chill at least 3 hours & serve very cold
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 35.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.3mg1%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 4.3g18%
- Sugars 5.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, cold, cream, curried, cut, eggplant, indian, peeled, sautéing, simmering, soup, title, vegan
