Roasted Eggplant Saffron Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium russet potato3/8 cup olive oil divided- 1/8 cup and 1/4 cup1 lg eggplant-unpeeled cut into rounds1 medium onion-chopped4 cloves garlic - chopped1/2 tsp dried oregano5 cups chicken stock, canned broth1/8 tsp saffron threads**
makes at least 6 1 cup servings
1 Preheat oven to 375F- bake potato about 1 hr or until soft, alternately use the microwave for 7-8 minutes
2 Line 2 baking sheets with parchment, brush with olive oil. Arrange eggplant rounds on sheets, brush with olive oil. Bake 15 minutes uncovered, then cover with foil and bakr 20-30 minutes longer (till very soft and brown.
3 Heat olive oil in very heavy saucepan over medium high heat. Add onion, garlic, and oregano. Saute till onoin and garlic are translucent- about 10 minutes.
4. Cut potato into pieces. Combiner potato, eggplant and onion mixture in food processor. With machine running gradually add stock and blend till smooth- you might have to do this in batches,
5 Transfer to saucepan. Add saffron and bring to simmer. Serve hot,
**Soup can be made without saffron and is still good,.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMMI-M.
1 Preheat oven to 375F- bake potato about 1 hr or until soft, alternately use the microwave for 7-8 minutes
2 Line 2 baking sheets with parchment, brush with olive oil. Arrange eggplant rounds on sheets, brush with olive oil. Bake 15 minutes uncovered, then cover with foil and bakr 20-30 minutes longer (till very soft and brown.
3 Heat olive oil in very heavy saucepan over medium high heat. Add onion, garlic, and oregano. Saute till onoin and garlic are translucent- about 10 minutes.
4. Cut potato into pieces. Combiner potato, eggplant and onion mixture in food processor. With machine running gradually add stock and blend till smooth- you might have to do this in batches,
5 Transfer to saucepan. Add saffron and bring to simmer. Serve hot,
**Soup can be made without saffron and is still good,.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMMI-M.
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 14.4 g
- Cholesterol: 4.2 mg
- Sodium: 805.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.2 g
- Protein: 2.7 g
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