Roasted Eggplant Soup

🧂 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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 Season once again with salt and pepper to taste. Garnish with fresh cilantro
  leaves and serve.

Nutrition Info