Vegetable Soup with Eggplant Aubergine Dumplings
Warm, comforting, and packed with nutrients, this Vegetable Soup with Eggplant Aubergine Dumplings is a true celebration of vibrant flavors and wholesome ingredients. This hearty soup combines classic vegetables like carrots, celery, zucchini, and tomatoes with aromatic herbs including thyme and oregano to create a fragrant broth that's both satisfying and nourishing. The star of the dish is the eggplant dumplings, made by blending tender eggplant with breadcrumbs, Parmesan, and parsley for a delightful bite-sized treat that cooks directly in the soup until perfectly tender. Ideal for cozy evenings, this one-pot recipe is customizable, optional cheese adds richness, and it's perfect for vegetarians seeking a gourmet twist. Serve hot, topped with a sprinkle of fresh parsley for a rustic yet refined meal. Keywords: vegetable soup recipe, eggplant dumplings, aubergine recipes, hearty vegetarian soup, one-pot meal ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 medium, peeled and diced eggplant (aubergine)
- 1 cup all-purpose flour
- 0.5 cup breadcrumbs
- 0.25 cup, grated parmesan cheese (optional)
- 1 large, beaten egg
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes.
Add the zucchini, canned diced tomatoes (with their juice), vegetable broth, dried thyme, oregano, and bay leaf. Stir to combine and bring to a boil.
Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Meanwhile, prepare the eggplant dumplings. Bring a small pot of water to a boil and cook the diced eggplant for 5-7 minutes, or until soft.
Drain and allow the eggplant to cool slightly, then mash it in a bowl until smooth.
Add the flour, breadcrumbs, parmesan (if using), beaten egg, parsley, salt, and black pepper to the mashed eggplant. Mix until a thick, sticky dough forms.
Using your hands, shape the dough into small dumplings, about 1 inch in diameter. Set aside on a plate.
After the soup has simmered for 30 minutes, gently drop the dumplings into the soup one at a time.
Cook the dumplings in the soup for 10-12 minutes, or until they float to the surface and are cooked through.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1451 mg | 31% | |
*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.
