Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tablespoon olive oil1/4 cup finely chopped carrots1/4 cup finely chopped celery1 large onion, chopped6 ripe plum tomatoes, halvedsalt to tastefreshly ground black pepper1 bay leaf1/4 teaspoon dried oreganoabout 1 quart low-sodium chicken broth or vegetable broth3 medium eggplants, peeled and chopped
Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the bay leaf, oregano and stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the eggplant and simmer until tender, about 5 to 7 minutes.
5. Blend the Parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
Serving Size: about 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ZIGGYMOM.
2. Add the bay leaf, oregano and stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the eggplant and simmer until tender, about 5 to 7 minutes.
5. Blend the Parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
Serving Size: about 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ZIGGYMOM.
Nutritional Info Amount Per Serving
- Calories: 95.4
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 519.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 6.6 g
- Protein: 3.3 g
Member Reviews