Roasted Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Medium Eggplants - or 2 lbs1 Medium yellow onion6 cloves of garlic4 cups of reduced sodium chicken broth2 tbsp olive oil
Preheat oven to 400 degrees
Halve each eggplant lengthwise (dont worry about peeling them!) and place cut side up on a baking sheet. Cut onion in half as well and arrange next to eggplant. Peel 6 cloves of garlic (no chopping or mincing neccessary) I simply smashed my cloves a little and placed them on top of the cut eggplant. Drizzle with the olive oil and roast at 400 degrees for 45 minutes.
When vegetables are done, scoop pulp from the eggplant into a food processor and process until somewhat smooth. Add pulp to a soup pot with chicken broth and onion and bring to a boil. Lower heat and simmer another 45 minutes until onion is super soft. Using a slotted spoon, scoop out the onion and place in food processor to process. Add back to soup in the pot and mix together. Serve immediately! :-)
Serving Size: Makes 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINDSAYLORING1.
Halve each eggplant lengthwise (dont worry about peeling them!) and place cut side up on a baking sheet. Cut onion in half as well and arrange next to eggplant. Peel 6 cloves of garlic (no chopping or mincing neccessary) I simply smashed my cloves a little and placed them on top of the cut eggplant. Drizzle with the olive oil and roast at 400 degrees for 45 minutes.
When vegetables are done, scoop pulp from the eggplant into a food processor and process until somewhat smooth. Add pulp to a soup pot with chicken broth and onion and bring to a boil. Lower heat and simmer another 45 minutes until onion is super soft. Using a slotted spoon, scoop out the onion and place in food processor to process. Add back to soup in the pot and mix together. Serve immediately! :-)
Serving Size: Makes 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINDSAYLORING1.
Nutritional Info Amount Per Serving
- Calories: 105.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 374.4 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 4.4 g
- Protein: 4.1 g
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