Thursday, February 7, 2013

Paleo Roasted Eggplant Soup

I found this recipe while searching for paleo-esque recipes.
It is very delicious, but a little skimpy on calories so I suggest adding barley or brown rice.

32oz can of diced tomatoes
1 large eggplant, halved lengthwise
1 small yellow onion, halved
1 clove garlic, minced
Extra virgin olive oil
1 tsp dried thyme
4C vegetable broth
1 tsp cumin

  1. Preheat oven to 400 degrees.
  2. Place onion and eggplant face up on a baking sheet.
  3. Spritz onion and eggplant with olive oil (or drizzle if you want a heavier hand).
  4. Roast vegetables for 45 minutes. 
  5. Remove from oven.
  6. If you have a Vitamix: add all ingredients and blend on high for 5 minutes. 
  7. If you don't have a Vitamix: combine all ingredients in a large pot. 
  8. Bring to a boil, reduce heat and simmer for 35 minutes. 
  9. Purée soup with an immersion blender or in batches in a blender. 
  10. Enjoy!

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