Directions:
- Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
- Cook over medium heat for 30 minutes or until the potatoes are tender.
- Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
- Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
- Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1380.44 Kcal (5780 kJ) | ||
| Calories from fat | 1.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 56341.94mg | 2348% | |
| Potassium | 544.12mg | 12% | |
| Total Carbs | 279.5g | 93% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 6.39g | 26% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1mg | 5% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 235.72 Kcal (987 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 9620.74mg | 2348% | |
| Potassium | 92.91mg | 12% | |
| Total Carbs | 47.73g | 93% | |
| Sugars | 1.57g | 37% | |
| Dietary Fiber | 1.09g | 26% | |
| Protein | 0.53g | 6% | |
| Vitamin C | 1.5mg | 14% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.2mg | 5% | |
| Calcium | 8.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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