Recipe-79-Roasted Eggplant Soup
Are you looking for a delicious and easy-to-make soup to enjoy during the cold winter months? Then look no further than this aromatic roasted eggplant soup! Bursting with flavor and simple ingredients, this is sure to become your new go-to meal whenever you're craving something cozy. Not only is it incredibly tasty but it's also incredibly nutritious - filled with fiber and vitamins from the eggplant, sausage, kale, tomatoes and more. So grab your favorite ladle and let's get cooking!
- 2 large eggplants, sliced lengthwise
- 1 large onion, chopped
- 4-5 celery stalks, chopped
- 2 cups vegetable stock
- 1 (15-ounce) can diced tomatoes
- 2-3 garlic cloves
- ½ teaspoon ground cumin
- 1 teaspoon paprika
1/4 cup olive oil
1 tsp salt
1/2 tsp ground black pepper
Red pepper flakes and celery leaves, optional, to garnish
Preheat the oven to 350°F. Line a baking pan with parchment paper and arrange the eggplant slices.
Brush with a little extra virgin olive oil and season with salt. Roast for 20 minutes until golden brown but still tender.
Heat the remaining olive oil in a deep sauce pan and sauté the onions with the celery stalks for 1-2 minutes then add the garlic cloves whole and sauté for another minute. Season with paprika, cumin, salt and pepper.
Add the roasted eggplant slices to the pan, pour in the vegetable stock and the diced tomatoes and simmer for 10 minutes.
Using a stick bender or regular blender puree the soup until smooth.
Serve hot, optionally garnished with red pepper flakes and celery leaves.
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