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