Spicy grilled eggplant paprika soup

Spicy grilled eggplant paprika soup

Estimated reading time: 3 minutes

You may think to use eggplant in soup? But I will tell you that is a very good idea. The eggplant is super versatile, but we don't do much with it. This vegetable is regularly on the table here and in all kinds of different forms. So this time processed in a soup. We're going to work with the oven to grill the eggplant first. We don't throw anything away and that's how this spicy grilled eggplant recipe paprika soup was born.

In any case, I often grill my vegetables first before putting them in the soup pot. Make the vegetables nice and soft and the spices will bake nicely with the vegetables. I'm repeating myself, but this time too I used leftovers from the fridge. A few peppers that really had to be used, carrots that were left over. And the eggplant that had been lying just too long.

eggplant soup recipe
A delicious orange color brings plenty of color to the table.

Spicy grilled eggplant paprika soup

I have been cooking for my mother-in-law for several years now. A kind of table setting, so I often make soup for her. I then freeze bags per portion that they only have to warm up. Little effort, big fun. This way I don't have to throw anything away, and I can help her eat healthy.

is there any soup left? Then freeze it per portion, so you always have a supply for your lunch.

Eggplants are also super healthy because they are full of fiber and vitamins. The violets on the soup are nice for the photo but also edible! Buy a bag of seeds for edible flowers. With that you can spice up your meals, and you can eat them too.

pepper soup
You can eat the violets! Those are edible flowers!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Spicy grilled eggplant paprika soup

Spicy grilled eggplant paprika soup

Another very different soup with an unexpected ingredient. Put some color on the table with this beautiful orange soup.

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4.9 of 27 comments
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Hallway: soup
Kitchen: European
Keyword: eggplant, roasted bell pepper, garlic, ras el hanout, carrot
Preparation time: 30 minutes
Preparation time: 15 minutes
Total time: 45 minutes
Servings: 4 people
calories: 54kcal
Author: Francine
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You need:


  • 1 Eggplant
  • 2 red peppers
  • 1 bunch of roots
  • 2 cloves of garlic
  • 2 cubes of vegetable stock
  • 2 el ras el hanout

for garnish:

  • fresh chopped parsley
  • pine nuts
  • olive oil

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Preheat your oven to 200 degrees.
  • Wash the vegetables and cut the carrots into two to three cm pieces. Roughly dice the peppers and cut the aubergine down the middle.
  • Take a baking tray with baking paper and place the aubergine halves on it and brush the flesh with olive oil. Place the rest of the vegetables next to it. Also add the two peeled garlic cloves. Sprinkle the ras el hanout over the vegetables. Bake in the oven for about 30 minutes until the aubergine flesh is soft.
  • Remove the vegetables from the oven and remove the flesh from the skin of the eggplant. (Discard the skin). Add the rest of the vegetables to a stockpot as well and crumble the vegetable stock cubes over it. Add 1 liter of water and bring to a boil.
  • With your immersion blender you puree everything into a nice soft soup.
  • Serve with some toasted pine nuts and parsley.
  • Delicious bites!
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Fancy other fine soups or recipes that contain eggplant? You can try this one:

Pesto fusilli with aubergine from the oven.

This Old Dutch fresh vegetable soup always works well!

Or else this stuffed noodles bowl with shiitakes.

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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8 thoughts on “Spicy Grilled Eggplant Pepper Soup”

  1. 4 stars

    I have a question?
    The soup doesn't color very orange for me. My soup turns light brown.
    I only used the skin of the aubergine and discarded the filling. Did I do that right?
    Have the vegetables grilled under the grill in the oven instead of the oven at 200 degrees and then heat the vegetables on the baking tray. Maybe that's what it's all about. I'd like to know if I've done something wrong.

    Greetings Jeanine

    1. Hi Jeanine, throw away the peel, you only use the pulp. The deep purple color of eggplant turns brown when you bake it. (My photos are slightly brightened because I post-process them in Lightroom to get a nice clear food photo, so your soup may be slightly darker. But with me it wasn't brown anyway.) Hope that I helped you so much. Gr Francine

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