• FirstClassVegan

Creamed Eggplant Soup

Updated: Sep 20, 2019

Have no worries, you are in the right place :) This soup is dangerously good!! I simply couldn't stop eating it until I was completely full. Which is not the best for our bodies I know.

It's a recipe I could only approximately remember from a Cafe I used to work in 20 years ago, so I used imagination and a little internet help for ideas. It's mostly not a vegan dish and also normally very heavy, I am vegan and I don't enjoy my soups when they are too fatty, so it only has 400ml of coconut milk for 1,5 litre of vegetable broth. If you like more fatty food you can do half half, but I really recommend keeping this recipe as it is. Also most recipes have potatoes in it for the texture, I thought pumpkin will combine better with eggplants, but it is your choice.

If you love eggplants but never heard of eggplant soup, than you should really make it on your next meal!

Let's get tp work:

4 eggplants

2 small onions

3 garlic cloves

1 leek

2 small carrots

3 celery sticks

1 tiny pumpkin (it was just a little bigger than a fist)

400 ml coconut milk

1,5 litre vegetable broth

Handfull basil

1/2 tsp nutmeg

1/2 tsp sweet paprika

1/2 tsp koriander seed powder

Salt and pepper to taste(I pot 1 tsp mixed peppers(black, green, red, white) and about 1.5 tsp course atlantic salt),

A bit of vegetable oil.


  1. Cook the eggplant until they are soft in the oven. About 1 hour on 220 degrees. Let the eggplants exert fluids for at least half an hour before making the soup.

  2. Start by frying chopped onions on medium heat for a couple of minutes.

  3. Chop the leek, garlic, carrot and celery and fry together for another 5 minutes or so,

  4. Add the pumplin cut into to cubes and the spices(except for the basil) and fry for another 2-3 minutes together.

  5. Peel and cut the eggplants. Add them to the pot together with basil, coconut milk and vegetable broth. Close the lid and cook for about half an hour.

  6. When the pumpkin is soft, grind it all well with a hand mixer. Then taste to correct flavors. Let it cook for another 5-10 minutes and serve.

  7. I used roasted(no oil or salt) sunflower seeds and pumpkin seed oil for garnish.

I know it's a bit of work but I think it is really worth it.

Please comment if you enjoyed this recipe :)

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