Saturday, June 27, 2015

Mmm... So good! Eggplant Soup with Coconut Milk

As you may already know eggplant is probably my fiance's favorite vegetable. When we go for a shopping, we quite often bring home even more than 7 of these gorgeous purple veggies. And that's the time when I have to think what should I do with bunch of them, something what would brought joy to my taste, because I fiance could eat the same meal every day, yet I need variety, so I always search and improvise to create something perfect and worth sharing with you. :) This soup is veganized from the lithuanian page Yoga Diet recipe - Eggplant "mushroom" soup, I wouldn't say my soup was similar to mushroom soup, tho.

This soup is delicate, rich in flavor, soft and unique. Of course my fiance haven't surprised me, he said it's the best not creamy soup, he has ever tried. (For the creamy soup wins Pumpkin soup and Sweet Potato soup, we have tried in one vegan restorant, which was really perfect). :)


  • 1 eggplant
  • 2 not large carrots
  • 4 potatoes
  • 2 garlic cloves
  • 1 rred chili paper
  • 1/2 red sweet paper
  • 1/2 tsp asafetida
  • 1 tsp cumin
  • 1.5 tsp himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Tajine spices (salt, coriander, cumin, turmeric, fennel, anise, pepper) or other favorite Indian spices (optional)
  • 1/2 tsp ground coriander

Other products:
  • 50ml or 1.7oz full fat coconut milk (you can use both liquid and the cream) or 100ml (3.4oz) simple coconut milk
  • 1/2 tbsp coconut oil
  • 3 tsp corn flour
  • 1 tsp rice flour
  • 1.5l or 50oz water
  • 2 tbsp soy sauce
  • Oil for potatoes and eggplant frying
Method: (it seems like a lot of things to do, but it's really simple!)
  1. Cut the eggplant into cubes or strips (0.4x0.8in), sprinkle with salt and leave for 30 minutes to extract bitterness.
  2. Peel the carrots and cut into slices. Also peel the potatoes and cut into cubes. Bell peppers cut into small cubes or strips.
  3. Heat the pan, pour a little bit of vegetable oil, when the oil heats up, add the potatoes. Cook in uncovered pan for couple of minutes, then cover and cook for about 8 minutes more, stirring occasionally.  
  4. At that time, heat the oil in another small skillet, add cumin, when it will begin to crackle, add the asafetida and Indian spices of achoice.
  5. A moment later, add the chili pepper, carrots and bell peppers. Cook for a few minutes, until carrots are tender.
  6. Baked potatoes remove from the pan, drain fat with paper towels if necessary.
  7. Rinse the eggplants, pour off  the water and cook them in the same pan, in which potatoes were baked. For couple minutes cook uncovered, then cover the lid, but stir from time to time. Cook for about 10 minutes until the eggplant skin is tender.
  8. When the eggplants are tender, remove from the pan and also drain with paper towel if necessary.
  9. Boil the water in a pot for soup, add carrots, peppers and salt.
  10. In the same pan heat the coconut oil and add the corn and rice flour. Now scoop some water from the soup and pour to the flour and oil mixture. Sauce will begin to thicken. 
  11. Pour the soy sauce, coconut milk, pepper, coriander into the sauce and mix well.
  12. Add eggplant into the sauce and cook for 1-2 minutes
  13. Add the fried potatoes in the soup. Pour the sauce with eggplant. Bring to a boil and boil for 3-5 minutes. Cover the pot and let absorb flavor for a few minutes.
  14. Serve while still hot, you can decorate with parsley or other herbs.

Enjoy! Share your opinion in the comments below, how did this recipe worked out for you. :)

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