Eggplant and Zucchini Soup

Warm up with this comforting and nourishing Eggplant and Zucchini Soup. Packed with wholesome vegetables and rich flavors, this soup is perfect for a cozy meal, delivering both health benefits and delightful taste in each spoonful.

Ingredients

🥒 1 zucchini, sliced into 1/2 inch rounds
🍆 1/2 large eggplant, sliced into 1/2 inch rounds
🧅 1 small onion, chopped
🫑 1/2 green bell pepper, chopped
🍅 1 roma tomato, diced
🌿 A mixture of cilantro and parsley, finely chopped
🧂 1 tablespoon chicken bouillon
🌶️ 1/2 teaspoon black pepper, or to taste
🧄 1 teaspoon salt, or to taste
🥄 2 tablespoons oil
🥫 1 6oz can of tomato paste
💧 4 cups hot water

Instructions

1- Prepare the Vegetables:

• Start by slicing the zucchini and eggplant into 1/2 inch rounds.
• Chop the onion, green bell pepper, and roma tomato into small pieces.
• Prepare the cilantro and parsley by finely chopping them and setting them aside.

2- Sauté the Onion:

• Heat 2 tablespoons of oil in a large pot over medium heat.
• Add the chopped onion and sauté for about a minute until it starts to soften and slightly change color.

3- Combine the Ingredients:

• Add the chopped zucchini, eggplant, bell pepper, and tomato to the pot.
• Stir well to combine them with the sautéed onions.

4- Simmer the Vegetables:

• Cover the pot and leave it to cook on low heat for about 5 minutes.
• This will allow the vegetables to start releasing their flavors and moisture.

5- Season the Soup:

• Stir in the chicken bouillon, black pepper, and salt.
• Add the can of tomato paste, ensuring to scoop out every bit from the can.

6- Add Water and Thicken:

• Pour in the 4 cups of hot water, stir well, and cover the pot again.
• Let it simmer for about 10 to 15 minutes or until the soup thickens and the vegetables are cooked through.

7- Finish with Herbs:

• Once the soup has thickened, add the chopped cilantro and parsley.
• Mix them in well and turn off the heat.

8- Serve:

• Ladle the soup into bowls and enjoy while it's hot!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 150 calories per serving
Macronutrients per Serving: 3g protein, 9g fat, 14g carbohydrates
Equipment: Large pot, chopping board, knife, spoon for stirring

Cooking Tips

• For extra flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper.

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Eggplant and Zucchini Soup