Mediterranean Thai Eggplant White Bean Soup
Dive into a bowl of comfort and bold flavor with this Mediterranean Thai Eggplant White Bean Soup—a fusion of vibrant Thai-inspired aromatics and Mediterranean heartiness. Featuring tender Thai eggplants, creamy coconut milk, and protein-packed white beans, this soup strikes the perfect balance between creamy and zesty. Hints of lemongrass, red curry paste, and fresh ginger infuse the broth with an irresistible depth, while bursts of cherry tomatoes and fresh spinach add brightness and color. Finished with a squeeze of lime and aromatic basil, this one-pot recipe is as nourishing as it is delicious. Ready in just 45 minutes, it’s the ultimate easy vegetarian soup for weeknight dinners or cozy gatherings, beautifully complemented by a slice of crusty bread.
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Recipe Information
Ingredients
- 4 Thai eggplants (small, quartered)
- 1 cup Canned white beans (drained and rinsed)
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 medium Yellow onion (finely diced)
- 1.5 cups Cherry tomatoes (halved)
- 2 cups Fresh spinach (roughly chopped)
- 2 Lemongrass stalks (bruised and chopped into large pieces)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Red curry paste
- 0.5 cup Fresh basil leaves (Thai basil if available, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the grated ginger, ground coriander, and ground cumin. Cook for 1 minute to toast the spices.
Add the red curry paste and cook for another minute, stirring constantly to incorporate.
Pour in the vegetable broth and coconut milk, then add the lemongrass stalks. Stir to combine.
Add the quartered Thai eggplants and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer for 15 minutes, or until the eggplant is tender.
Once the eggplant is cooked, remove the lemongrass pieces from the soup using tongs or a slotted spoon.
Stir in the white beans, cherry tomatoes, and chopped spinach. Cook for an additional 5 minutes, letting the spinach wilt and the tomatoes soften slightly.
Season the soup with salt and black pepper to taste. Stir in the fresh lime juice and chopped basil leaves just before removing the pot from heat.
Serve hot with crusty bread on the side, if desired. Garnish with extra basil leaves for presentation.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 13.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
