Deliciously Roasted Eggplant Soup

eggplant or aubergine and parsley leafWe are now well into our winter season here in Toronto and what better way to beat the cold then to start cooking up a Storm. I have a million and 1 soup recipes that I love and cook regularly. However, the Roasted Eggplant Soup has become a favourite in our household lately. The key ingredient is Eggplant or aubergine as it is called in France. A glossy deep purple member of the nightshade vegetable family. Eggplants grow on a vine and can be describe as having a pleasantly bitter taste and spongy texture.  They are:

  • rich in fibre, phytochemicals (good for the heart and brain)
  • high in minerals such as iron and calcium
  • low in calories and sodium

Roasted Eggplant Soup

Deliciously Roasted Eggplant Soup (Serves 6) 

  • 1 Large Eggplant, halved lengthwise
  • 3 Medium Tomato, halved lengthwise
  • 1 Medium Onion, halved
  • 6 Garlic Cloves, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • 2 cups of chicken or vegetable stock
  • 2 cups of water
  • 1/4 whole milk
  • 3/4 crumbled goat cheese or yoghurt for garnish
  1. Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on large baking sheet.
  2. Brush olive oil over all vegetables. Roast them for 40 minutes or until all vegetables are tender and brown. Remove from oven and let cool for 5-10 minutes.
  3. Scoop eggplant from skin into large soup pot. Add rest of vegetables, the thyme, broth, water into soup pot. Bring to a boil, then reduce to a simmer.
  4. Cook until onion is very tender, about 40 minutes. Cool slightly.
  5. Puree soup in blender until very smooth. Or, if you have an immersion blender, you can do this in the pot. Once blended add milk and bring the soup back to a simmer.
  6. Season with salt and pepper. Garnish with drizzled yoghurt or crumbled goat cheese.

 

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One thought on “Deliciously Roasted Eggplant Soup

  1. Pingback: Roasted Eggplant and Garlic Soup | gingersnapped travels

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