Introduction to Tasty Eggplant Soup
I make the best tasty eggplant soup and share my recipe and method. The soup is healthy, easy to make, and delicious.
By the way, for mobility, I used a wheelchair and grew the eggplants in my raised garden bed, shopped for all the ingredients, and made the soup without assistance. I did get help with the washing up as I was tired.
Ingredients for Tasty Eggplant Soup
These are the ingredients that I used for my soup. Adjust to suit your taste and the number of eggplants you grow (or buy!).
- 6 large eggplants – sliced thickly lengthwise
- 3 large brown onions – chopped
- 10 celery stalks – chopped
- 2 sweet potatoes – sliced
- 3 large cans of diced tomatoes (2.4 kg/85 oz)
- 10 cups gluten-free chicken stock (2.5 litres/3 quarts)
- extra virgin olive oil
- 3/4 cup parsley leaves
- 8 cloves
The following ingredients can be adjusted to suit your taste.
- ground cumin
- garlic powder
- thyme
- freshly ground salt
- freshly ground black pepper
- water (if soup becomes too thick after mixing)
Eggplant preparation
Chop the ends of the eggplants. I place a rubbish bag under the chopping board to gather the vegetable waste more easily than pushing it into a container.
Peel and chop eggplants into thick slices.
Place into a bowl, and ensure both sides are coated with the oil.
Eggplant roasting
Line the baking trays with foil.
Arrange the eggplant slices, and sprinkle them with cumin, salt, and pepper.
Preheat the oven to 200 C (400 F) and roast the eggplant for 30 minutes. While you are waiting, prepare the non-eggplant components of the soup (see below).
Remove the trays and eat one of the eggplant slices. Yummy.
Prepare the non-eggplant components for your Tasty Eggplant Soup
While the eggplants are roasting, prepare the remaining components of the soup.
Cut the onions, sweet potato, and celery into smaller pieces.
Add oil to a large pot, and saute onions over medium heat until tender. and throw in the celery and sweet potato. Continue heating and stirring for 5 minutes.
Add the diced tomatoes.
And the chicken stock and the remaining ingredients, including the roasted eggplant.
The soup should now look similar to this.
Grab the four ends of the plastic rubbish bag and empty it into a container. Keep the vegetable waste for your compost or place them in your green bin (Don’t place them in the landfill bin).
Simmer the Tasty Eggplant Soup for 20 to 25 minutes
Part of my home’s design is a wheelchair-accessible kitchen stovetop. Rather than having a permanent hole to allow my wheelchair and legs to get under the stovetop, the access is hidden by doors. My home won two Housing Industry Awards for Specialised Housing.
Lower the temperature and simmer the soup for 20 to 25 minutes, stirring every few minutes.
I prefer to use a handheld immersion blender rather than pour the soup into a food processor. Moving the hot soup is dangerous, and using a handheld device is quicker, easier, and fewer items to clean later.
Once the soup is thoroughly blended, I allow it to cool down.
I transfer the soup into containers that hold between 2 and 8 servings. I primarily use IKEA containers, as the lids click on tightly and are suitable for freezing. I freeze 90% and eat the remaining soup over the next few days.
My Tasty Eggplant Soup is the best soup I’ve made.
Check out how I grow and pickle beetroot, or read more about this site.
For more Tasty Eggplant Soup recipes, try clicking here.
