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Sheet Pan Soup

  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Sheet Pan Soup

Made in the oven in a sheet pan - roasted vegetable pureed soup

Ingredients

3 TBS olive oil
1 large eggplant, peeled and chopped into 1 inch cubes
3 celery stalks, chopped into 1 inch pieces
3 carrots, chopped into 1 inch pieces
3 shallots, quartered
6 cloves garlic
2 yukon gold pototes, peeled and chopped into 1 inch pieces
1 tsp sea salt
6 cups vegetable or chicken broth
6 sage leaves

Directions

Preheat oven to 425 degrees. In a large bowl, add oil, eggplant, celery, carrots, shallots, garlic, potatoes and salt; toss thoroughly to coat. Spread vegetables onto a large sheet pan and roast for 1 hour, flipping vegetables occasionally, until they begin to brown. Remove pan from oven and let cool. In a blender, add vegetables and broth in manageable batches. Puree, then pass mixture through a strained into a large pot or serving bowl and discard solids. Spoon soup into indvidual bowls, garnish with sage leaves and serve. 202 Calories: 9 gm fat; 26 gm carbohydrates (5 gm fiber); 3 gm protein.

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