Soups and stews · 30 min
Veggie Soup with Eggplant, Zucchini, Kale, Yogurt & Curry Breadsticks
- 30 min
- 2–6 servings
- 561 kcal / serving
A hearty veggie soup with eggplant, zucchini, kale, yogurt and almonds, paired with curry-spiced breadsticks. The flavors mingle warmly and it comes together quickly for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1eggplant
- 1flatbread or naan
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ bunchkale
- ¼ cupplain Greek yogurt
- 1 mediumzucchini squash
- eggplants
- flatbreads or naan
From the pantry: cayenne pepper, cinnamon, ground, coriander, ground, cumin, ground, curry powder, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1eggplant
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ bunchkale
- 1 mediumzucchini squash
- eggplants
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Pantry & dry goods
- ⅛ cupalmonds, sliced
- 24 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | ⅓ cup |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| eggplant | 1 | 2 | 3 |
| flatbread or naan | 1 | 2 | 3 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and wash the produce.
- Cut eggplant and zucchini into medium pieces and place them in a bowl.
- In a small bowl, mince the ginger and garlic, then add the spices and set aside.
- In a medium saucepan, heat a drizzle of olive oil and cook the eggplant and zucchini until they begin to soften, about 3–4 minutes.
- Add the minced garlic, ginger, and spice mixture to the pan and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in the broth, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 4–5 minutes.
- Toss the flatbreads with a little oil and the spices, cut into strips, and bake on a sheet until crisp, 8–10 minutes.
- When the vegetables are soft, add kale in handfuls, letting each batch wilt before adding the next; cook until the kale is tender, 2–3 minutes.
- Stir minced cilantro into the soup off the heat, then season and ladle into bowls. Top each with yogurt and almonds and serve with the breadsticks on the side.
Two tips
- Prep the eggplant, zucchini, kale, and cilantro earlier in the day and store separately for quicker assembly.
- If you want a milder flavor, reduce the curry powder and cinnamon slightly, or swap in a smaller amount of spices you have on hand.
Nutrition per serving
- Calories
- 561 kcal
- Protein
- 23 g
- Carbs
- 61 g
- Fat
- 29 g
- Fiber
- 14 g
- Sodium
- 381 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.