ROASTED EGGPLANT SOUP
This creamy Roasted Eggplant Soup is super satisfying and filling. Eggplant have so many health benefits with their boosting polyphenols and several phytocompounds that encourage a resilient immune system, like vitamin C, allicin, and thymol. With the coconut milk this also adds some beneficial fats that, when blended with the roasted eggplant, creates a smooth and rich texture with a just slightly smoky flavor.
Ingredients:
- 3 large egg plant
- 2 tablespoons avocado oil
- 1 leek, white and green parts, thinly sliced
- 4 garlic cloves, sliced
- 5 sprigs fresh thyme
- 6 cups filtered water
- 1 (14-ounce) can coconut milk, unsweetened
- 2 tablespoons white miso
Garnish with fresh cilantro or parsley
DIRECTIONS
- Preheat the oven to 450°F. Lay the whole eggplants in a parchment paper lined baking dish, roast for 50 minutes, until the outer skin is charred.
- Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.
- While the eggplants are draining, add the avocado oil and leeks to a large pot over medium heat, sauté for 4 minutes. Add the garlic and continue to sauté for 1 more minute.
- Destem the thyme and add to the pot along with the eggplant, water, coconut milk, and salt. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
- After 30 minutes, add the miso and blend the soup until smooth. You can use an immersion blender or a regular blender that has steam vents for blending hot foods.
- Serve the soup with cilantro, and fresh ground black pepper to garnish each bowl.