Asian Eggplant Soup

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Asian Eggplant Soup

About this Recipe:

Created out of a desire to eat something light and meat -free for change

Serves: 6-8


2 medium eggplants (coarsely chopped)

4 cups cauliflower (chopped)

2 cups shitake mushrooms (sliced)

½ cup chopped celery hearts

2 cloves garlic (minced)

About 1cup flour

1 cup chopped onion

6 chicken bouillon cubes (can use vegetable bouillon if desired)

6 cups hot water

1 tbsp wok oil

1 tbsp vegetable oil

1 tbsp unsalted butter

1 tbsp chopped thyme

2 bay leaves

1/8 tsp Red curry paste

Garnish with chopped scallions


Toss chopped eggplant in flour until coated and shake off excess and set aside

Heat butter and oil at medium heat in large pot until hot

Sauté onions and celery until soft

Add garlic and thyme. Continue stirring for about 1 minute.

Add remaining vegetables (eggplant, cauliflower, mushrooms) followed by hot water and 6 bouillon cubes

Add red curry paste and bay leaves

Lower heat and cook covered for 1 hour (stir intermittently)

Garnish with scallions as desired

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  • Comments ( 5 )

  • avatar

    Mmmm…Delicious and healthy! 🙂

    • avatar
      Lisa -The Domestic Life Stylist

      Bon Appètit!

  • avatar
    Katie B. of

    Wow, there are a lot of great ingredients in this dish. I love eggplant, but have a hard time convincing my family that it’s not poisonous. (They feel that way about most veggies.) Definitely must try this soup. Thank you, Lisa!

    • avatar
      Lisa -The Domestic Life Stylist

      You are so welcome Katie. I love eggplant too.

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