Mediterranean Thai Eggplant White Bean Soup

May 20, 2023May 20, 20230 0
Mediterranean Thai Eggplant White Bean Soup
in Soup

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 large globe eggplant , divided
1 medium yellow onion , divided
2 teaspoons garlic , minced
2 scallions , chopped and divided
1 can white beans , divided
1/4 cup fresh basil , chopped and divided
1/4 cup red pepper , diced & roasted
1 can coconut milk
1 cup vegetable broth or 1 cup chicken broth
1 tablespoon dry sherry
1 teaspoon soy sauce or 2 teaspoons Braggs liquid aminos
1 teaspoon fish sauce ( optional if you do n't have it , but it adds nice flavor )

Nutrision Information

Servings Per Recipe
4
Calories
275
Sugar
6g
Fat
18g
Mediterranean Thai Eggplant White Bean Soup is a healthy and flavorful soup that combines the tastes of two different regions – Thailand and the Mediterranean. This soup is made with roasted eggplant, white beans, and coconut milk, which gives it a creamy and satisfying texture. The Thai seasonings and spices, such as soy sauce and fish sauce, add a touch of heat and a distinctive flavor to the soup. This dish is perfect for those looking for a healthy, filling, and flavorful meal. It's the perfect starter for a dinner party or a comforting lunch on a cool day. The soup is vegan and gluten-free, making it a great option for those with dietary restrictions. The combination of healthy ingredients and flavors will make this soup a favorite in your recipe arsenal.

Instructions

1.Preheat oven to 375°F.
2.Cut the eggplant in half lengthways, then place the halves skin-side-down on a baking sheet.
3.Roast the eggplant in the oven for 30-40 minutes, or until the flesh is soft and tender.
4.While the eggplant is roasting, chop half of the onion, garlic and scallions.
5.Rinse and drain half of the beans, and chop half of the basil.
6.Sauté the onion and garlic in a pot until the onion is translucent.
7.Add the chopped scallions and sauté for a few more minutes.
8.Add the roasted eggplant flesh, sautéed onion, and garlic to a blender or food processor.
9.Add half of the can of beans, half of the chopped basil, half of the red pepper, and the coconut milk to the blender or food processor.
10.Purée the mixture until smooth.
11.Pour the puréed mixture into the pot used to sauté onions and garlic.
12.Add the vegetable broth, dry sherry, soy sauce or Braggs liquid aminos, fish sauce, and the remaining beans, basil, and diced roasted red pepper.
13.Cook the soup over medium-high heat until heated through to your liking.
14.Serve hot, garnished with additional chopped basil or diced red pepper if desired.

PROS

This soup is healthy, flavorful, and filling.
It’s also vegan and gluten-free.

The combination of Thai and Mediterranean flavors gives the soup a unique and delicious taste.
It’s the perfect comfort food for a cool day.

CONS

The preparation time for this soup is slightly longer than for some other soups.

Some people may not enjoy the taste of eggplant in their soup.

HEALTH & BENEFITS

This soup is packed with healthy ingredients, including eggplant, onion, garlic, scallions, beans, red pepper and basil.
Eggplant is a great source of fiber, vitamins and minerals, and has been linked to reducing blood pressure, improving heart health and aiding in digestion.
The combination of beans and coconut milk adds protein, while the spices and herbs provide antioxidant and anti-inflammatory properties.
Overall, this soup is a great addition to any diet.

Print

Leave a Reply

Your email address will not be published.