Roasted Eggplant (Aubergine) And Potato Soup Recipe

Name: Roasted Eggplant (Aubergine) And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 3 tablespoons butter; 1 medium onion, chopped; 4 cups sodium-free chicken stock or 4 cups vegetable stock; 1 1/2 lbs boiling potatoes, unpeeled and chopped*; 1 tablespoon garlic, minced; 1 1/2 teaspoons paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin; salt, to taste; 1/2 cup plain yogurt (optional)

Servings: persons

1 large eggplant
3 tablespoons butter
1 medium onion, chopped
4 cups sodium-free chicken stock or 4 cups vegetable stock
1 1/2 lbs boiling potatoes, unpeeled and chopped*
1 tablespoon garlic, minced
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
1/2 cup plain yogurt (optional)

1
Place oven rack about 10 inches from broiler.
2
Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
3
Let cool, remove skin and coarsely chop.
4
In medium large stockpot, melt butter over medium heat.
5
Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
6
Stir in paprika,pepper,cumin,salt and eggplant.
7
Turn heat to high, and stirring constantly, cook about 2 minutes.
8
Pour in stock and potatoes.
9
Bring to a boil, and reduce to a simmer.
10
Cook until potatoes are fork-tender.
11
Puree in food processor in batches.
12
Re-warm as needed. Serve with some yogurt swirled on top.
13
* If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, 3 tablespoons butter, 1 medium onion, chopped, 4 cups sodium-free chicken stock or 4 cups vegetable stock, and more.

Yes, Roasted Eggplant (Aubergine) And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant (Aubergine) And Potato Soup

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