Eggplant Vegan Soup

Loaded with vegetables, loaded with flavors, and a bit spicy... What a fabulous creation! Eggplant, onion, yam, zucchini, and parsnip--a celebration of veggies that all end up in a lovely creamy soup. Divine, gourmet, delicious, elegant, and so much more than that. It is super easy to make, and you can't get it anywhere; there's no restaurant that will serve such a healthy soup with such an exceptional taste. You'll just have to try it for yourself!



1 large onion chopped

1 eggplant, cubed

1 small yam grated

1 tablespoon olive oil

1 parsnip, cubed

2 small zucchini, cubed

1 tablespoon old bay seasoning

1 tablespoon tomato paste

2 tablespoon ketchup

1/2 teaspoon cumin powder

1 tablespoon no-chicken paste

1 teaspoon paprika

7 cups water





In a cast iron soup pot add olive oil, onion, salt, pepper.

Sauté until tender. Add eggplant, sauté for few minutes, and then add yam, parsnip and zucchini. More salt and pepper. Sauté for few more minutes, and add old bay seasoning, tomato paste, ketchup, cumin, no-chicken paste, paprika and last add water. Bring to a boil, then lower to simmer until all the vegetables are tender and flavors have combined.

Take a hand blender, and blend the soup until very smooth.

Serve warm.

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