Roasted Eggplant Soup with Mint and White Pepper

(Recipe adapted from “Soup of the Day“)

I first chose to make this soup because I wanted something creamy. And as anyone who is dairy-free knows, that can be difficult sometimes.

As the eggplant roasted in the oven, I contemplated the flavor combination. Would eggplant really taste good with cool mint? Would the coconut milk creamer overpower or seem out of place? But I charged ahead and mixed it all together.

And man, am I glad I make this soup. The coconut creamer is a perfect amount, and the mint and eggplant complement each other — especially with the white pepper! Ground white pepper isn’t something most people normally cook with (unless you are really into Cajun and Creole food). It has a slightly different taste than black pepper, and it works wonderfully in this soup. Look for it in the spice aisle.

I used leftovers as a sauce for chicken, and it was amazing. So depending on how much broth you use, you can make this soup soupier or thicker for a puree or sauce.

Ingredients (serves 2 to 3)

3/4 to 1 lb small or medium eggplant.

1 tablespoon vegan margarine

1 small yellow onion, finely chopped

1 clove garlic, finely chopped

1 cup vegetable broth

1/2 tablespoon mint, finely chopped

1/3 cup coconut cream

Salt and white pepper, to taste

Mint sprigs for garnish


1. Preheat oven to 375 degrees Fahrenheit. Put the eggplant in a baking dish and pierce several times with a fork. Roast, turning occasionally, until the skin is evenly browned and deeply wrinkled, 1 to 1 1/2 hours. Let cool, then peel.

2. In a medium pot, melt the margarine. Add the onion and garlic and saute until golden, about 5 minutes. Add the eggplant, breaking it up with a wooden spoon, and saute for 2 to 3 minutes.

3. Add the broth and chopped mint, and bring to a boil. Reduce heat to low, cover, and simmer about 20 minutes. Remove from heat and let cool slightly.

4. Working in batches, puree the soup in a blender. Return to the pot, stir in the coconut cream, and reheat gently. Season with salt and pepper. Serve, garnished with the mint sprigs. (Or use as a sauce for a chicken, pork or potato dish!)

Tags: , , , , ,

Categories: Sauce, Season: Summer, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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