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.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the garlic, carrots, and celery, and cook for another 5 minutes.

Step 4

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.

Step 5

Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.

Step 6

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.

Step 7

Drain and allow the eggplant to cool slightly, then mash it in a bowl until smooth.

Step 8

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.

Step 9

Using your hands, shape the dough into small dumplings, about 1 inch in diameter. Set aside on a plate.

Step 10

After the soup has simmered for 30 minutes, gently drop the dumplings into the soup one at a time.

Step 11

Cook the dumplings in the soup for 10-12 minutes, or until they float to the surface and are cooked through.

Step 12

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 13

Remove the bay leaf before serving.

Step 14

Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2962.3g)

Amount per serving	% Daily Value*
Calories	2236.2

Total Fat 81.0g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 12.5g
Cholesterol 280.9mg	0%
Sodium 9977.1mg	0%
Total Carbohydrate 304.3g	0%
Dietary Fiber 48.1g	0%
Total Sugars 74.6g
Protein 85.9g	0%

Vitamin D 66.6IU	0%
Calcium 1291.8mg	0%
Iron 22.6mg	0%
Potassium 5430.9mg	0%

*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.

Source of Calories

Fat: 31.8%

Protein: 15.0%

Carbs: 53.2%