Roasted Eggplant Soup

Servings

Serving size

about 2 cups

COOKING TIME

120 Minutes

This recipe can be multiplied and keeps well, refrigerated, for 3 – 4 days. Serve with 2 ounce sourdough or gluten-free roll and Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Serve with Beet and Shallot Salad or Caesar Salad or Cole Slaw or Jicama Salad or Jicama Slaw or Roasted Beet and Fennel Salad or Roasted Beets or Roasted Eggplant Salad or Roasted Eggplant with Sun-Dried Tomatoes

Ingredients

1/2 pound Tomatoes (halved)

1 1/2 lb. Eggplant, raw (quarted lengthwise)

8 ounces Shallots, raw (peeled and halved)

6 clove Garlic, raw (peeled)

1 spray Spray olive oil

1 tsp., leaves Dried thyme

3 1/2 cups No salt added vegetable stock (or no salt added chicken stock)

1/2 cup White wine

2 cup Water

1/4 tsp. Salt

1 cup 2% milk

Instructions

Preheat oven to 400°F.

Place vegetables in a large roasting pan. Spray lightly with olive oil. Roast until tender and brown in spots (about 45 minutes).

Remove the vegetables from oven and let cool for about ten minutes. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken stock and bring to boil.

Reduce heat to medium-low and simmer until vegetables are tender (about 45 minutes). Cool slightly.

Puree with a stick blender the vegetables and salt until smooth (or in multiple batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and serve.

Serve this recipe with one of these vegetable side dishes.

Beet and Shallot Salad

Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Jicama Salad

After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.

Jicama Slaw

Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.

Roasted Beet and Fennel Salad

Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…

Roasted Beets

Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…

Roasted Eggplant Salad

Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…

Roasted Eggplant with Sun-Dried Tomatoes

Place a large skillet in the oven and preheat the oven to 325°F. Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes). Place the sun-dried tomatoes, along with their water, in a blender…