Lemon Spiced Eggplant Soup Recipe

Name: Lemon Spiced Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Carrots; 1 whole Red Onion; 1 whole Green Bell Pepper; 2 whole Eggplant; 2 leaves Kale; 4 cups Vegetable Broth, Divided; 1/4 cups Vegetable Oil; 3-1/2 Tablespoons Tomato Paste; 3 cloves Garlic, Minced; 2 Tablespoons Lemon Pepper Seasoning, Or To Taste; 1 Tablespoon Black Pepper Seasoning, Or To Taste

Servings: persons

4 whole Carrots
1 whole Red Onion
1 whole Green Bell Pepper
2 whole Eggplant
2 leaves Kale
4 cups Vegetable Broth, Divided
1/4 cups Vegetable Oil
3-1/2 Tablespoons Tomato Paste
3 cloves Garlic, Minced
2 Tablespoons Lemon Pepper Seasoning, Or To Taste
1 Tablespoon Black Pepper Seasoning, Or To Taste

1
Wash vegetables with water and white vinegar. Dice carrots, onion, and bell pepper. Cut each eggplant in 4-6 pieces.
2
Add kale leaves and eggplant to blender with 1 cup of vegetable broth.
3
Add oil to a large pot over medium heat and cook diced onion and bell pepper for a couple minutes to soften, about 5 minutes.
4
Add tomato paste and stir occasionally, about 5 minutes. Add kale and eggplant mixture, and remaining broth. Cover and bring to a boil, about 5 minutes.
5
Once boiling, add garlic, seasonings and carrots and turn heat down to a simmer. Simmer for 15 minutes, mixing occasionally. Serve.

263

kcal

Calories

Fat

Carbs

Protein

Fat 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 11 ingredients. The key ingredients include: 4 whole Carrots, 1 whole Red Onion, 1 whole Green Bell Pepper, 2 whole Eggplant, and more.

Yes, Lemon Spiced Eggplant Soup 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.

Lemon Spiced Eggplant Soup

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