Beef and Eggplant Soup

    Beef and Eggplant Soup


    252 people made this

    Hearty eggplant soup made with beef mince and vegetables.

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 500g beef mince
    • 1 clove garlic, crushed
    • 450g eggplant, diced
    • 3/4 cup sliced carrots
    • 3/4 cup sliced celery
    • 2 (410g) tins Italian diced tomatoes, drained
    • 850ml beef stock
    • 1 teaspoon sugar
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup (70g) dry macaroni
    • 2 teaspoons chopped fresh parsley
    • 1/2 cup (60g) grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a frypan over medium heat and cook the onion, beef and garlic until beef is evenly brown. Drain fat and mix in eggplant, carrots, celery and tomatoes. Pour in beef stock. Mix in sugar and season with nutmeg, salt and pepper. Cook and stir until heated through.
    2. Mix macaroni into the soup and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan cheese to serve.

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    Easy - 11 Jul 2013

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