Roasted Eggplant Soup
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Roasted Eggplant Soup calories by ingredient
Introduction
This fall and winter staple is a hearty soup to snuggle up with on any cold and snowy night. Serve with your favorite crusty bread or over pasta. Don't forget the dinner salad! This fall and winter staple is a hearty soup to snuggle up with on any cold and snowy night. Serve with your favorite crusty bread or over pasta. Don't forget the dinner salad!Number of Servings: 15
Ingredients
-
2 medium eggplant
1 T ground cumin
1/2 t sea salt
2 T olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and chopped
1 large potato, peeled and chopped
2 28 oz canned tomatoes
4 cups chicken or vegetable broth
2 T cilantro, chopped
1 T ground cumin
1 1/2 T smoked paprika
sea salt and fresh ground pepper to taste
Directions
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