Cold Eggplant Soup
silicon (Si)
Fiber
phosphorus (P)
potassium (K)
copper (Cu)
manganese (Mn)
Description
Refreshing cold puree soup made from roasted eggplants with yogurt and cilantro
- Preheat the oven to 200°C. Prick the eggplant with a fork and bake whole for 30-35 minutes until soft.
- Finely dice the onion and mince the garlic.
- Cool the cooked eggplant, peel it and roughly chop the flesh.
- Combine eggplant flesh, onion, garlic, yogurt, coriander, wine vinegar and salt in a blender. Blend until smooth and creamy.
- Chill the soup in the refrigerator for at least 30 minutes.
- Finely chop the cilantro.
- Serve the soup cold, drizzled with olive oil and sprinkled with cilantro and sesame seeds.
247
59 kcal / 100 g
kcal
7.3 g
1.7 g / 100 g
Protein
34.9 g
8.4 g / 100 g
Carbohydrates
9.8 g
2.3 g / 100 g
Fats
3.7 g
0.9 g / 100 g
Ash
9.2 g
2.2 g / 100 g
Fiber
86.6%
Water
17.8 g
4.3 g / 100 g
Sugars
1.8 g
0.4 g / 100 g
Starch
0.14 g
0.03 g / 100 g
Omega-3
1.45 g
0.35 g / 100 g
Omega-6
2.2 g
0.5 g / 100 g
SFA
