Baked Eggplant And Mushroom Soup – Virtual Vegan Potlock Entry November 2013

16 Nov

Baked soup

This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.

I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup  (see this blog post for a recipe), but for this VVP I wanted to do something new.

I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.


For 4 people you will need:

1 eggplant

500 grams of mushrooms

2 big onions

2 cloves of garlic

½ chili



Sesame seeds for the topping

Fresh herbs for serving – mint, parsley, coriander (cilantro)

Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper.  Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.


Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.

When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.


Serve hot with the toppings and some green herbs such as mint, parsley or coriander.


Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.


19 Responses to “Baked Eggplant And Mushroom Soup – Virtual Vegan Potlock Entry November 2013”

  1. luminousvegans November 16, 2013 at 12:15 pm #

    Did you make this soup just for me? Because I LOVE mushrooms and eggplant. Those are like my favorite veggies, especially roasted! Sounds delicious. Happy Virtual Vegan Potluck!

    • mindyourfoods November 16, 2013 at 3:05 pm #

      Thank you 🙂 I hope you will try it – and if you do let me know how it goes 🙂 Happy Virtual Vegan Potlock to you too

  2. Poppy November 16, 2013 at 2:51 pm #

    I adore mushroom soup, interesting addition with the eggplant, I never would have thought of that I must try it!

    • mindyourfoods November 16, 2013 at 3:06 pm #

      Please do! I had never tried it before either – but decided to be a bit adventurous for this Virtual Vegan Potlock 🙂

      • Poppy November 16, 2013 at 7:37 pm #

        Oh I will! It’s fun to experiment! 😀

  3. soupandsuch November 16, 2013 at 2:54 pm #

    This sounds good!

  4. rebeccajanearmstrong November 16, 2013 at 4:13 pm #

    Such a fantastic, simple and delicious sounding soup xx

  5. The Gluten Grapple November 16, 2013 at 7:37 pm #

    This is right up my alley! Looking forward to trying it.

  6. An Unrefined Vegan November 16, 2013 at 8:16 pm #

    Oh my. The creamy look of this makes me want to dive in!

    Thank you so much for bringing a lovely soup to the Potluck!

  7. Allison (Spontaneous Tomato) November 16, 2013 at 9:20 pm #

    This sounds excellent! What a great use for tons of mushrooms. I love learning of new strategies for cooking eggplant, too. (I am slightly allergic to eggplant, but I like it so much, I sometimes eat it anyway!) I bet this soup would be amazing topped with fresh cilantro, like you said. 🙂

  8. Kelli November 17, 2013 at 3:29 am #

    I don’t like eggplant or mushrooms, but this looks so creamy and lovely! I bet the herbs just take it over the top…

  9. gigiveganville November 17, 2013 at 9:31 pm #

    Looks hearty and comforting. Perfect for the coming chilly weather/

  10. Maggie Muggins November 18, 2013 at 5:57 am #

    I love the flavour of eggplant and mushroom but I’m not a huge fan of the texture, so this soup is perfect for me!

  11. November 18, 2013 at 4:12 pm #

    Happy Virtual Vegan Potluck! Wow, 3rd time, me too, I’m glad it’s getting bigger! I chose a Main category last time. I’m a huge fan of mushroom soups. I love baked or roasted eggplants, onions, and mushrooms – that soup looks so good with some fresh herbs!

  12. Laura November 18, 2013 at 6:42 pm #

    Sounds like an amazing combo! Love both ingredients!

  13. Nikki Spigner November 20, 2013 at 12:23 am #

    This looks so creamy and delicious and promises to be just amazing. I would have never put these together… I mean, I rarely put eggplant in soup, at all, let alone let it be a *star* of the dish. Wonderful! Thank you!

  14. sweetveg November 20, 2013 at 4:47 am #

    Wow! I never would have thought of this combination. I love pureed soups! Thank you for inspiring me to be more creative.

  15. Keely @ Gormandize December 1, 2013 at 10:22 am #

    Soups are the best thing ever! This one looks divine 🙂

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