Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2012
MethodPrick 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
- Iron 9.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 58.0