25-01-16 | Food | dinner |

Warm up with healthy eggplant tomato soup

Nothing beats cuddling up with soup on a chilly night during the winter months. Though soup is always a good idea, I especially prefer to warm up with a healthy hot bowl of soup when it’s cold outside. Last weekend I made healthy eggplant tomato soup – first time! – and it’s a winner already! Are you looking for winter comfort soup that’s easy to make, healthy and filling up? Check this recipe out!

I’ve said it before, but I’ll say it again haha: I absolutely LOVE how filling up on fiber-and water rich food can help me to prevent from over-eating. I’m a big eater and I never feeling full, so a huge bowl of soup (water!) avoids the chances to have a high-calorie intake later. If you’re always hungry too and this sounds recognizable to you, you should absolutely try this hunger killing meal.

It’s awesome how easy it is to make yourself a bowl of soup, and: fast! With just a couple of base ingredients you can always create a delicious soup recipe – so make sure you have them in your kitchen 😉 I tried it out with eggplant and tomatoes and guess what: that’s a pretty cool combination! Delicious and the perfect meal to beat the winter, warm up and consume your veggies. Personally I find it more challenging to eat healthy in the cooler months (because I can survive in oversize sweaters, no bikini needed Amsterdam) and this recipe makes the perfect healthy solution when you seek comfort food.

INGREDIENTS

– 900 ml water
– 5 chopped tomatoes
– 100 gr. finely chopped onions
– 1 eggplant
– 1 veggie bouillon cube
– garlic powder
– olive oil
– pepper

MACRONUTRIENTS

  • Energy: 61,3 kcal
  • Protein: 11,3 g
  • Carbs: 61,8 g
  • Fat: 16 g
  • Fiber: 24,7 g

 

METHOD

1. Put the olive oil in a saucepan and heat it. Add the finely chopped onions and cook it while you add some garlic powder to taste. Stir and cook for 4 minutes until aromatic.
2. Clean the tomatoes and eggplant and cut it all in small pieces.
3. Transfer the onion garlic mixture in a food processor and add the tomato and eggplant pieces, as well as the 900 ml water. Mix until smooth.
4. Place the soup mixture to the pan and add the bouillon cube.
5. Now put on the heat high in order to bring the soup to boil. Cook for +/- 15 min.
6. Add pepper to taste and stir the soup occasionally.
7. Ready! Serve the eggplant tomato soup and for the finishing touch you can add some cottage cheese and crumbled cashews!

Find more healthy and low-carb soup recipes here and here.

Please tell me girls, which soup do you like the most? What’s your favorite soup flavor? I love to use your inspiration for another recipe on the blog 🙂 Thanks!

Featured Posts


  • Holly

    That sounds delicious! Definitely going to try it 🙂

    My favourite soup is probably a really good chicken noodle soup with some lemon juice to brighten it up!

    Stay warm!
    x

    • Carolina van Dorenmalen Post author

      Hi sweet Holly!

      Thank you so much for reading my blog and leaving me a message 🙂
      That sounds like a great bowl of winter soup, yum-yum! Shall I try to make it too?! :-p

      With love,
      Carolina.

  • Bo

    Hi meis!

    Heb het zojuist gemaakt, guess what?! Super lekker! Heb in plaats van aubergine, bladspinazie toegevoegd en wat kikkererwten. Mmmm!
    Ik volg je sinds kort en i love your blog!

    Liefs,
    Bo

    • Carolina van Dorenmalen Post author

      Heeeeee ha halloooo die lieve Bo!

      Bedankt voor je super toffe berichtje en wat LEUK LEUK LEUK om te horen dat je de soep lekker vond!
      Klinkt als een heerlijke toevoeging, waarom niet! Ga ik ook eens proberen 🙂

      Mega bedankt voor je lieve woorden, super leuk om te horen en als ik je nog eens ergens mee kan helpen hoor ik het graag!

      Fijne dag en liefs,
      Carolina.

  • rigel

    Hi beautiful girl!
    I use to make a soup with pumpkin, carrots and beets. It’s delicious! I don’t use any oil, i just process onion (or green onion/scallion) with garlic and red pepper and heat it in a saucepan for a couple of minutes, then add it to the vegetables which has been previously boiled in water to soften, (keeping the water), then boil a couple of minutes more and then process everything (in a blender).
    I add curcumin, salt and pepper. And that’s it!
    Greetings and blessings from Venezuela! :-*

    • Carolina van Dorenmalen Post author

      Hi sweety!

      How cool, a message all the way from Venezuela! Thank you so much 🙂

      That sounds great! I should definitely try pumpkin, carrots and beets one time! Sounds great!

      Let’s stay in touch and anytime you need help from me? Just shout!

      With love,
      Carolina.

Leave a Reply

Your email address will not be published. Required fields are marked *