Eggplant Soup

With only 18 calories per 100 grams, eggplants are low in calories but full of goodness. They are high in fibre, minerals, vitamins, potassium and magnesium. A perfect basis for a delicious, healthy vegetable soup!

Endless ways to prepare eggplant soup

Eggplants absorb a lot of flavour, so you can make them particularly tasty if you prepare them carefully. Don’t add too many herbs, or you might confuse the taste. Eggplants go well with zucchini, tomatoes, and bell peppers. When combined with chili or curry, or mixed with soya cream or coconut, you can create an extraordinary flavour.

On the search for more delicious vegetable soup recipes? Why don’t you check out this tomato soup?

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes


Servings: 2
  • 1
  • 2
  • 1 clove of
  • 600 ml
    vegetable stock
  • 1
    chili pepper
  • 1 tsp.
    cumin powder
  • 1 tsp.
    coriander powder
  • 1 tsp.
    turmeric powder
  • 1 tsp.
    curry powder
  • 1 tbsp.
    olive oil


  1. First, chop the eggplants into cubes of about 2cm and set aside.
  2. Cut the onion and garlic into small pieces and fry in a saucepan for about 5 minutes. Meanwhile, cut up the chili pepper and add it together with the cubes of eggplant and powdered herbs.
  3. Keep stirring the vegetables. Meanwhile, make a vegetable stock and add it to the pan as the eggplants begin to soften.
  4. Let everything simmer gently for about 8 minutes. Use a fork to check whether the eggplants are completely cooked. If not, let the mixture boil for a few more minutes.
  5. Puree the soup with an immersion blender. Season with salt and pepper.


Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 5-10 ingredients
Taste: Spicy
Preparation method: Frying, Pureeing
Type of dish: Soup