This soup was a favorite discovery of mine while traveling through New Orleans and across the American South many years ago. It’s still a soup love to make when in the mood for eggplant.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
Step 2
Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
Step 3
Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
Step 4
Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 144
Step 7
Total fat: 6g
Step 8
Protein: 2g
Step 9
Fiber: 2g
Step 10
Carbohydrate: 21g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 45mg
