Paraguayan Eggplant Soup (sopa De Berenjena)
This Paraguayan Eggplant Soup, also known as Sopa de Berenjena, is a comforting and flavorful dish that is perfect for a cozy night in. The combination of eggplant, tomatoes, and spices creates a rich and satisfying soup that will warm you from the inside out.
Ingredients
- 2 large eggplants, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the diced eggplant and tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and season with cumin, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Once the soup has simmered and the vegetables are tender, use an immersion blender to puree the soup until smooth.
- Adjust the seasoning if needed, and serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
- Fiber
- 9g
Supplies
Large pot Immersion blender Knife Cutting board Measuring spoons Measuring cups
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Paraguayan Eggplant Soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.
Tips & tricks
For a creamier texture, you can stir in a splash of coconut milk or cashew cream before serving.
Cost
$10