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Aubergine Eggplant Soup With Saffron

Veggie.Lover's picture
  Aubergines 1⁄2 Pound (225 Gram)
  Sea salt To Taste
  Olive oil 4 Fluid Ounce (120 Milliliter)
  Onion 1 , sliced
  Celery stick 1
  Sliced potatoes 4 Ounce (100 Gram)
  Garlic 1 Clove (5 gm), crushed
  Tomato puree 2 Ounce (50 Gram)
  Water 3 Pint (Or 1.75 Liters)
  Bouquet garni 1
  Freshly ground black pepper To Taste
  Saffron powder 1 Pinch
  Cooked brown rice 4 Ounce (100 Gram)

1. Wash the aubergines
2. Cut into thick slices
3. Sprinkle the slices with salt and set aside as slices will exude their bitter juices for 30 minutes
4. Wash and drain after 30 minutes
5. Clean and wash all the remaining vegetables
6. Thinly slice all the vegetables

7. In a large pan, heat the oil
8. Add the garlic and sauté the garlic
9. Tip in the vegetables and then sauté for 8 minutes
10. Add the tomato puree and water
11. Then add in the bouquet garni and boil for 35 minutes.
12. Remove the bouquet garni after 35 minutes of cooking
13. Put the rest of the ingredients into a blender with a little of the cooking liquid. Blend to a puree

14. Just before serving, in a large pan, tip all the ingredients together and mix well. Reheat till completely hot
15. Season with black pepper and sea salt

16. Serve with rice sprinkled on top.

2 tablespoons of rice can be added to the dish before serving to make a more substantial meal

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1409 Calories from Fat 1062

% Daily Value*

Total Fat 120 g184.9%

Saturated Fat 16.7 g83.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 377.7 mg15.7%

Total Carbohydrates 83 g27.5%

Dietary Fiber 16.7 g66.8%

Sugars 15.6 g

Protein 10 g20.9%

Vitamin A 10.8% Vitamin C 78.4%

Calcium 11.8% Iron 25.1%

*Based on a 2000 Calorie diet

Aubergine Eggplant Soup With Saffron Recipe