White Bean and Eggplant Soup (Vegan and Gluten Free)

Lately I’ve been challenging myself to cook vegetarian or vegan on Mondays and since S bikes to and from work most days, I’m also been trying to have something like soup for him when he gets home after riding seven miles in the cold!

This week I decided to experiment with a vegan version of the white bean soup his mother makes. My soup came out nothing like hers but it was very popular with the children and our weekly supper crowd….

Start of course with a large onion and some garlic. Cut fine but not terribly small.

Onion and Garlic

Saute in vegetable oil, along with precooked white beans (these are navy beans) and a couple of Tablespoons of lemon juice (prevents the beans from turning to mush).

Making the base

Get your spice grinder to grind up about a teaspoon of cumin, a generous pinch of fennel seed and a 1/2 teaspoon of half-sharp paprika! Isn’t my spice grinder cute?

Spice grinder!

Add four to six slices of frozen fried eggplant or a 1/3 to a 1/4 cup of eggplant puree.

Frozen slices of fried eggplant

Stir in about a cup of chickpea flour (enough that you absorb all the moisture in the pan and the flour starts to brown a little. Add two quarts of water (less if you want a thicker soup) and let simmer for about 30 minutes, stirring occasionally.

Thickened with chickpea flour

Serve hot and enjoy!

This entry was posted in chicken bones, cooking, Makes My Monday, Meatless Mondays, stretching your food dollars and tagged , , , , , , . Bookmark the permalink.

3 Responses to White Bean and Eggplant Soup (Vegan and Gluten Free)

  1. Kendra says:

    Is THAT baby William??? Goodness, little man!

    I can almost smell this cooking… Gotta get me some S&K food one of these days! 🙂


  2. Pingback: 45 Inexpensive Healthy Dinner Ideas - Meet Penny

Leave a Reply to K_Steinmann Cancel reply

Your email address will not be published. Required fields are marked *