Roasted Eggplant Soup

Author: Canadian Living

Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2012

Ingredients

  • 2 eggplants (2 lb/900 g total)
  • 2 onions
  • 1 zucchini (1 lb/450 g), cut lengthwise in thirds
  • 4 plum tomatoes halved lengthwise
  • 1 sweet red pepper halved
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 5 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 3/4 cups Balkan-style plain yogurt
  • 3 tablespoons chopped fresh parsley

Method

Prick 1 of the eggplants all over with fork. Cut remaining eggplant and 1 of the onions into 1/2-inch (1 cm) thick rounds. Chop remaining onion.

Brush sliced eggplant and onion, zucchini, tomatoes and red pepper with 2 tbsp of the oil. Sprinkle with 1/4 tsp of the salt and pepper. Arrange on 2 parchment paper–lined baking sheets, tomatoes cut side up.

Add whole eggplant to 1 pan; roast in 450°F (230°C) oven until golden, 30 minutes, stirring halfway through. Let cool slightly. Cut whole eggplant in half; scoop flesh into bowl. Cut sliced vegetables into 1/2-inch chunks; combine in separate bowl.

In Dutch oven, heat remaining oil over medium heat; cook chopped onion, garlic, cumin, thyme and paprika until softened, 3 to 5 minutes.

Add half of the vegetable chunks, the eggplant, broth and tomato paste; bring to boil. Reduce heat; simmer for 20 minutes.

In batches in food processor or blender, purée soup until smooth. Return to pot and add remaining vegetable chunks; rewarm over medium heat until hot. Stir in lemon juice and remaining salt.

Ladle into bowls; garnish each with dollop of yogurt and sprinkling of parsley.

Nutritional facts Per serving: about

  • Sodium 786 mg
  • Protein 4 g
  • Calories 148.0
  • Total fat 7 g
  • Potassium 443 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Eggplant Soup

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