Directions:
- In a large saucepan, saute the onion and garlic in the olive oil; add the eggplant and saute for a few minutes. Add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the parsley, cilantro, paprika, cumin, ginger and saffron; simmer for 20 minutes. Put the soup through a food mill or blend in a blender (be careful working with hot foods); then put through a fine sieve. Return soup to the pan and heat over low heat; add cream; taste and adjust seasoning. Serve in bowls, drizzle with a little olive oil and sprinkle with additional smoked paprika, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.44 Kcal (1471 kJ) | ||
| Calories from fat | 141.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 24% | |
|---|---|---|---|
| Cholesterol | 18.12mg | 6% | |
| Sodium | 50.01mg | 2% | |
| Potassium | 2168.26mg | 46% | |
| Total Carbs | 47.25g | 16% | |
| Sugars | 31.67g | 127% | |
| Dietary Fiber | 16.69g | 67% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 88.8mg | 148% | |
| Iron | 0.3mg | 2% | |
| Calcium | 110.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 36.77 Kcal (154 kJ) | ||
| Calories from fat | 14.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 24% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 6% | |
| Sodium | 5.23mg | 2% | |
| Potassium | 226.88mg | 46% | |
| Total Carbs | 4.94g | 16% | |
| Sugars | 3.31g | 127% | |
| Dietary Fiber | 1.75g | 67% | |
| Protein | 1.07g | 21% | |
| Vitamin C | 9.3mg | 148% | |
| Calcium | 11.5mg | 11% | |
* 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.
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