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.

Paraguayan Eggplant Soup (sopa De Berenjena)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the diced eggplant and tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Once the soup has simmered and the vegetables are tender, use an immersion blender to puree the soup until smooth.
  5. 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