Eggplant (Aubergine) Parmigiana Soup Recipe

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Eggplant (Aubergine) Parmigiana Soup
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Ingredients:

Directions:

  1. Combine oil, onions and garlic and sauté for about 2 minutes.
  2. Add the eggplant, chicken stock, tomato juice, parsley and thyme.
  3. Bring to a boil, lower heat and simmer, covered for about 30 minutes.
  4. Serve with mozzarella cheese sprinkled over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.71 Kcal (472 kJ)
Calories from fat 67.49 Kcal
% Daily Value*
Total Fat 7.5g 12%
Sodium 353.4mg 15%
Potassium 448.14mg 10%
Total Carbs 9.83g 3%
Sugars 6.52g 26%
Dietary Fiber 3.31g 13%
Protein 1.76g 4%
Vitamin C 23.1mg 38%
Iron 0.2mg 1%
Calcium 29.5mg 3%
Amount Per 100 g
Calories 42.15 Kcal (176 kJ)
Calories from fat 25.24 Kcal
% Daily Value*
Total Fat 2.8g 12%
Sodium 132.17mg 15%
Potassium 167.6mg 10%
Total Carbs 3.68g 3%
Sugars 2.44g 26%
Dietary Fiber 1.24g 13%
Protein 0.66g 4%
Vitamin C 8.6mg 38%
Iron 0.1mg 1%
Calcium 11mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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