The Insane Roasted Eggplant Soup
Have you had an eggplant lately?
There is many reasons why you should include this pretty purple vegetable in your diet.
- Eggplant is a good choice because its high fiber content helps digestive function
- lowers risk of coronary heart disease
- In addition, eggplant contains potassium, Vitamin C, and protein.
- In 16th century Spain, the eggplant was believed to be an aphrodisiac 😉
- Europeans believed eggplants caused insanity, and called it the Mad Apple.
- Eggplants are best known for their purple color, but they are available in a wide variety of lavender shades-even striped!
Roasted Eggplant,Red Pepper and Yam Soup
Adapted from shabbottshabits.com
- 1 Large-sized eggplant, split lengthwise
- 1 Large red bell peppers, split lengthwise
- 3 Tomatoes, Quartered
- 2 Yams, cut into chunks
- 1 Medium yellow or white onion, peeled and cut into chunks
- 1 full head of garlic
- 1 Tbsp. Olive oil
- 4 C. vegetable broth or stock
- 1 Tbsp. Fresh thyme, finely chopped (plus more for garnish)
- 1/4 C. Coconut milk or almond milk
1. Place all of the veggies and the garlic on a baking sheet. Brush the olive oil over the vegetables, make sure that all of the vegetables are lightly coated. Position the eggplant and yams skin side up (cut side down on the tray). Roast veggies at 350ºF for 45 minutes.
2. Bring your stock to a boil in a large soup pot. Scoop the flesh of the roasted (and then cooled) eggplant and yams into the stock, leaving the skin behind. Place the remaining vegetables and garlic in the stock. Bring to a boil, then reduce to a simmer for 10 minutes.
3. Puree the soup in a blender or food processor. Return to the soup pot. Add the fresh thyme and coconut milk. Salt and Pepper to taste . Garnish with fresh thyme.