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
Details
Servings 6
Preparation time 25mins
Cooking time 85mins
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.
Review this recipe