Roasted Eggplant Soup
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INGREDIENTS
- 2 Red bell peppers
- 1 qt Chicken Stock
- 1 ts Cumin
- 1 lg Eggplant
- 2 lg Tomatoes
- 8 Garlic ; minced
- 1 Onion ; chopped
- 4 tb Fresh basil; thinly sliced
- 1/2 c Heavy cream
- 3 tb olive oil
INSTRUCTIONS
Roast the eggplant, bell peppers, and tomatoes by holding them over an open flame (or broil them) so that they are black all over. Remove the skins. Remove the seeds from the bell peppers and the tomatoes. Chop the eggplant, bell peppers, and tomatoes. Set them aside. In a medium large saucepan place the olive oil and heat it on medium high until it is hot. Add the onions and saute them for 3 to 4 minutes, or until they are tender. Add the roasted eggplant, bell peppers, and tomatoes. Stir the ingredients together. Add the garlic, cumin, and chicken stock. Simmer ingredients for 45 minutes. Add the cream and stir it in. Pour the soup into a blender and pur?e it so that it is smooth. Season the soup with the salt. Garnish it with the sliced basil.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (820g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 338 | ||
| Calories from Fat: 131 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.6g | 19 % | |
| Saturated Fat 5.4g | 27 % | |
| Monounsaturated Fat 6.4g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 34.8mg | 11 % | |
| Sodium 705mg | 24 % | |
| Potassium 1250.4mg | 33 % | |
| Total Carbohydrate 37.5g | 11 % | |
| Dietary Fiber 7.7g | 31 % | |
| Sugars, other 29.9g | ||
| Protein 16g | 23 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 338
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