Roasted White Eggplant Soup
Updated Nov. 29, 2022
- Total Time
- 3 hours
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Ingredients
- 1cup low-fat yogurt
- 1large red bell pepper, roasted, seeded, deveined and peeled
- 4pounds white eggplant
- 1teaspoon olive oil
- 1onion, peeled and coarsely chopped
- 2cloves garlic, peeled and chopped
- 1quart chicken broth, homemade or low-sodium canned
- ½teaspoon salt
- 1teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
276 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 15 grams dietary fiber; 27 grams sugars; 15 grams protein; 689 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
- Step 2
Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
- Step 3
Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
- Step 4
Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.
Private Notes