Roasted Eggplant Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Eggplant Soup calories by ingredient
Introduction
YUM YUMNumber of Servings: 6
Ingredients
-
2 Medium Eggplants - or 2 lbs
1 Medium yellow onion
6 cloves of garlic
4 cups of reduced sodium chicken broth
2 tbsp olive oil
Tips
I didn't add any spices to this recipe, but the flavor is so light that you could easily add anything to it. It would be DELICIOUS with some indian or thai spices. Enjoy!
Directions
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.