Eggplant Soup With Figs And Pomegranate Seeds Recipe

Name: Eggplant Soup With Figs And Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 liter vegetable broth; 3 eggplants; 4 cloves of garlic; Olive oil; 2 tablespoons Greek yoghurt or plain yogurt; 1 tablespoon thyme leaves; 1-2 fresh figs; 2 tablespoons Pomegranate seeds; Salt and pepper; honey

Servings: persons

1 liter vegetable broth
3 eggplants
4 cloves of garlic
Olive oil
2 tablespoons Greek yoghurt or plain yogurt
1 tablespoon thyme leaves
1-2 fresh figs
2 tablespoons Pomegranate seeds
Salt and pepper
honey

1
Wash and peel the eggplants. Cut into dices.
2
Heat some olive oil in a pan and cook the garlic cloves and aubergines until golden, about 15 minutes.
3
In the meantime, heat the water in a large pan and add vegetable broth.
4
Put the eggplants in another sauce pan and cover with enough broth (you don't necessarily have to use everything. You can add more later if needed).
5
Add thyme leaves and season with salt and pepper, Cover and cook for five minutes.
6
In the meantime, cut the figs in dices or slices.
7
Add the yoghurt and mix the soup with an electric mixer.
8
Serve and decorate with figs, pomegranate seeds and a drizzle of honey.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 liter vegetable broth, 3 eggplants, 4 cloves of garlic, Olive oil, and more.

Yes, Eggplant Soup With Figs And Pomegranate Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Soup With Figs And Pomegranate Seeds

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