Vegetarian Eggplant Soup
Vegetarian Eggplant Soup is a practical vegetarian recipe with about 205 calories and 16g protein per serving, built to be realistic for everyday cooking.
Calories
205
Protein
16g
Total Time
27 min
Difficulty
Easy
Ingredients
- 13 eggs Eggs
- 22 cups Mixed vegetables
- 32 cups Broth
- 41 cups Cherry tomatoes
- 51 tsp Minced garlic
- 62 tsp Light soy sauce
- 71 tbsp Sliced spring onion
Instructions
- 1
Bring the broth to a gentle simmer and add garlic or herbs for aroma.
- 2
Add the main protein and cook until just done.
- 3
Add the vegetables or carb base and simmer briefly until combined.
- 4
Season lightly and taste before serving.
- 5
Serve Vegetarian Eggplant Soup into a bowl and finish with spring onion or fresh herbs before eating.
💡Tips
- •Measuring carbs and cooking oil before cooking helps you control calories more accurately.
- •To make it lighter, reduce sweet sauce and add more vegetables instead.
Frequently Asked Questions
How many calories are in vegetarian eggplant soup?
Vegetarian Eggplant Soup provides about 205 calories, 16g protein, 10g carbs, and 11g fat per serving.
Is vegetarian eggplant soup good for vegetarian meal planning?
Yes. This recipe was built around a vegetarian angle while keeping the ingredients practical and the nutrition easy to portion.