Roasted Eggplant Soup
A simple roasted eggplant soup flavored with toasted whole cumin seeds and other spices.
Ingredients
- 2 large eggplants sliced in half lengthwise
- whole cumin seeds or ground cumin
- extra virgin olive oil
- 1 large onion chopped
- 4-5 celery stalks chopped
- 1 quart (4 cups) low-sodium chicken stock
- 1 (15 oz) can diced tomatoes
- ¼ cup flat-leaf parsley leaves finely chopped
- 2-3 garlic cloves
- 3-4 stalks of fresh cilantro
- 1 sprig of fresh thyme
- ¼ to ½ teaspoon ground cayenne powder to taste
- kosher salt
- freshly ground black pepper
Instructions
- Roast Eggplant: Preheat oven to 400°F (204°C). If using whole cumin seeds, toast until fragrant in skillet. Grind in mortar and pestle or with coffee grinder.
- Place the eggplant halves on a foil-lined half sheet pan cut-side facing up. Rub the cut surface with olive oil and ground cumin seeds or, ground cumin. Note: Whole cumin seeds will have more flavor, but feel free to use whatever you have on hand.
- Roast eggplant for 25 to 35 minutes, until they can easily be pierced with a fork. Using a spoon, scoop out the eggplant flesh and discard the skin. Set aside.
- Prepare Soup: Heat 2 to 3 tablespoons of extra virgin olive oil in large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery and continue to cook, stirring occasionally, until soft.
- Pour in 1 to 2 cups (240 mL - 480 mL) chicken stock. Add the diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup - you can always add more stock later to thin down, if necessary. Season with ground cayenne, kosher salt, and freshly ground black pepper.
- Bring soup to a low simmer and cook for 20 to 25 minutes. Using an immersion blender or high-powered blender, blend the soup until smooth - depending on the size of your blender, you may need to do this in multiple batches. Transfer the pureed soup back into the soup pot and reheat to serve.
- Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves and serve.
Serving: 1serving, Calories: 111kcal, Carbohydrates: 20g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 82mg, Potassium: 808mg, Fiber: 8g, Sugar: 10g, Vitamin A: 440IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 1mg