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Vegetarian Japanese Aubergine, Turnip and Courgette Soup


What recipe could possibly be better than creamy Japanese Aubergine Soup?  It’s vegan or vegetarian cousin!  Only this time, we upped a few of the ingredients!

This soup is a really winner in our house.  Adding turnip and Courgette to this soup just gives an extra burst of flavor!  This Japanese Aubergine soup still offers the warmth you’ve expect in hearty eating this time of the year.  It’s just makes for a great options for those interested in eating in a more plant-based friendly way.  Eat up!


Measurement Conversion Chart

  • 2 large eggplants, sliced lengthwise
  • 1/8 teaspoon cumin
  • 2 stalks of celery, chopped
  • 1 14-ounce can diced tomatoes
  • 1 red onion
  • 1 leek
  • 2 zucchini peeled and chopped
  • 1 turnip peeled and chopped
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • Chopped chives
  • Spring of parsley chopped
  • 2 sprigs cilantro
  • 1 sprig thyme
  • 1/8 teaspoon ground cayenne powder
  • 1/8 teaspoon spicy paprika
  • 5 cup(s) vegetable stock
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 cup, almond milk
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


Roast Eggplant:

  1. Preheat oven to 400 degrees Fahrenheit. Place eggplant (sliced lengthwise) on a foil-lined baking sheet. Rub with olive oil and ground cumin.
  2. Roast eggplant for 25-35 minutes, until they can be easily pierced with a fork. Using a spoon, remove eggplant meat from the skin. Set aside.

Prepare Soup:

  1. Heat 2 tablespoons virgin olive oil in a large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery, zucchini and turnip and continue to cook, stirring occasionally, until soft.
  2. Pour in 1-2 cups vegetable stock. Add diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
  3. Season with ground cayenne, salt & pepper.
  4. Bring soup to a low simmer and cook for 20-25 minutes.
  5. Using an immersion blender or stand blender and add vegetarian butter and almond milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in the pot and reheat to serve. Season and add a final splash of lemon.
  6. Garnish with fresh cilantro leaves.

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