Eggplant Soup with Tzatziki

Name: Eggplant Soup with Tzatziki
Ingredients: 1 onion, chopped; 3 garlic cloves, finely chopped; 60 ml (4 tablespoons) olive oil; 10 ml (2 teaspoons) cumin; 750 g eggplant, cubed; 1,2-liter vegetable or chicken stock; salt and ground black pepper; coriander sprigs; tzatziki:; 250 ml (1 cup) English cucumber, cut into small dice; 200 ml (4/5 cup) Greek yogurt; 5 ml (1 teaspoon) lemon juice; 1 garlic clove, crushed; 30 ml (2 tablespoons) fresh mint leaves, finely chopped; salt and pepper to taste

Fast, simple and delicious! The minted tzatziki gives the soup a perky lift and is a great midweek supper dish. Serve with crusty bread.

Published 18 January 2021

Method

Sauté the onion and garlic in a large saucepan for 5 minutes. Add the cumin and cook for 1 minute. Add the eggplant and stock and simmer for 40 minutes.
Make the tzatziki. Combine all the ingredients in a small mixing bowl and refrigerate until needed.
Blend the soup in a food processor until smooth. Return the soup to the saucepan, season to taste and heat.
Serve the soup in warmed bowls. Top with a spoon of tzatziki and a sprig of coriander.