Eggplant Basil Soup

Serves: 5
Total Calories: 216
Yield: 9 cups


1 tablespoon olive oil
1 large onion chopped
1 large red bell pepper (or any color) chopped
2 tablespoons minced garlic
3 cups peeled, cubed eggplant
3 cups water or stock
1 cup textured vegetable protein flakes
1 1/2 cups mashed sweet potatoes
2 cups water or vegetable stock
1 cup fresh basil leaves
1 teaspoon salt
2 tablespoons lemon juice


Heat the oil in a heavy bottomed soup pot, and sauté the onion, pepper, garlic, and eggplant.

Add the water and textured vegetable protein, bring to a boil, and simmer for 5 minutes.

In a blender, combine the sweet potatoes, water or stock, and basil until smooth. Pour this mixture into the cooked textured vegetable protein and vegetables. Bring to a simmer and stir to prevent sticking.

Add the salt and lemon juice to the soup, and simmer for 5 more minutes.

Nutritional Facts:

Serves: 5
Total Calories: 216
Calories from Fat: 120

This Eggplant Basil Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.