Vegetarian Eggplant (Aubergine) Soup
60 mins (prep 30, cooking 30)
13 ingredients
10-12 servings
This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!

Categories:  <-60-mins , vegan , easy , 3-steps-or-less , vegetarian , soups-&-stews , time-to-make ,
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Serving Size (156.91 g)
Servings 10
Amount per Serving
Calories 97.25 Calories from Fat 45.54
% Daily Value *
Total Fat 5.06g 77.79%
Saturated Fat 0.74g 36.86%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 54.15mg 22.56%
Total Carbohydrate 13.24g 44.13%
Dietary Fiber 2.54 g 101.74%
Sugars 3.08 g %
Protein 2.34g 46.75%
Vitamin A 6093.26IU% Vitamin C 7.26mg%
Calcium 25.42mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, crushed tomatoes, dried parsley, salt & pepper