Roasted Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 medium eggplant1 T ground cumin1/2 t sea salt2 T olive oil1 large yellow onion, diced4 cloves garlic, peeled and chopped1 large potato, peeled and chopped2 28 oz canned tomatoes4 cups chicken or vegetable broth2 T cilantro, chopped1 T ground cumin1 1/2 T smoked paprikasea salt and fresh ground pepper to taste
Heat your oven to 450. Spray a large cookie sheet lined with foil, or baking dish, with cooking spray.
Cut the eggplants in half lengthwise. Brush with olive oil. Sprinkle with cumin and sea salt. Roast cut side down until soft, about 30 to 40 minutes. Once cool enough to touch quickly, peel the skins off and discard. Cut the eggplant in cubes and transfer to the cooking pot. (next paragraph)
While the eggplants are roasting, heat a large pot over medium heat and add olive oil. Add onion and garlic and cook stirring occasionally until opaque. Increase the heat to medium high and add the rest of the ingredients. Turn heat to simmer and cook until potatoes are tender.
With an immersion blender, blend until smooth. Serve alone, with a pinch of mozzarella cheese, or over pasta.
Serving Size: makes approx 15 1-cup servings
Cut the eggplants in half lengthwise. Brush with olive oil. Sprinkle with cumin and sea salt. Roast cut side down until soft, about 30 to 40 minutes. Once cool enough to touch quickly, peel the skins off and discard. Cut the eggplant in cubes and transfer to the cooking pot. (next paragraph)
While the eggplants are roasting, heat a large pot over medium heat and add olive oil. Add onion and garlic and cook stirring occasionally until opaque. Increase the heat to medium high and add the rest of the ingredients. Turn heat to simmer and cook until potatoes are tender.
With an immersion blender, blend until smooth. Serve alone, with a pinch of mozzarella cheese, or over pasta.
Serving Size: makes approx 15 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 70.5
- Total Fat: 2.3 g
- Cholesterol: 1.3 mg
- Sodium: 325.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.0 g
- Protein: 2.1 g
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