Sheet Pan Soup

By mdg_

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

Preparation

Step 1

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.