Sicilian-eggplant-soup lg

Eggplant Soup

Description Edit

This nutritious, glorious recipe has vegan secrets: eggplants. But this vegetarian soup is made and packed with other vegetables, mushrooms, and herbs mixed with chicken broth and wine and is great with other vegetarian or main dishes.

Ingredients Edit

Directions Edit

  1. Toss eggplants, onions, zucchini, tomatoes, garlic, and mushrooms with olive oil.
  2. Layer vegetables evenly on a 15-by-9-inch jellyroll pan.
  3. Roast at 350° F until browned, stirring occasionally for even browning, about 1 hour.
  4. Remove from the oven and cool.
  5. Purée roasted vegetables in blender and transfer to saucepan. Add broth and wine.
  6. Simmer over medium heat until slightly reduced, about 20 minutes.
  7. Season to taste with salt and pepper. Add basil and oregano.
  8. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley.

Nutritional Information Edit

Servings: 5 tablespoons per bowl

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