Roasted Eggplant Soup

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.

Roasted Eggplant Soup Recipe

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

  1. 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.
  2.  Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the soup with cilantro, and fresh ground black pepper to garnish each bowl.