Chilled Eggplant Soup

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This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing.

140
Calories
8g
Fat
12g
Protein
8
Servings

Ingredients

1/4 c olive oil
1 large eggplant (peeled and cut into small cubes)
1 large green pepper (seeded and chopped)
2 clv garlic (minced)
3/4 c water
6 springs fresh mint
4 c Stonyfield Organic Low Fat Plain Yogurt
3 T chives (fresh)
Salt and pepper to taste
Nutrition Information: 
Calories: 
140
Calories from Fat: 
70
Total Fat: 
8g
Cholesterol: 
5mg
Total Carbohydrate: 
12g
Dietary Fiber: 
3g
Protein: 
12g
Calcium: 
20%

Preparation:

Step 1

Heat the olive oil in a large sauce pot, over medium heat.

Step 2

Add the eggplant, garlic and pepper and cook for 2 minutes.

Step 3

Add water, reduce heat to medium and simmer for 15 minutes.

Step 4

Cool the cooked vegetables until they reach room temperature.

Step 5

Add yogurt and mint to the mixture, and purée in a blender until smooth.

Step 6

Chill soup for at least 3 hours before serving.

Step 7

Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.

Ingredients

1/4 c olive oil
1 large eggplant (peeled and cut into small cubes)
1 large green pepper (seeded and chopped)
2 clv garlic (minced)
3/4 c water
6 springs fresh mint
4 c Stonyfield Organic Low Fat Plain Yogurt
3 T chives (fresh)
Salt and pepper to taste
Nutrition Information: 
Calories: 
140
Calories from Fat: 
70
Total Fat: 
8g
Cholesterol: 
5mg
Total Carbohydrate: 
12g
Dietary Fiber: 
3g
Protein: 
12g
Calcium: 
20%

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