This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Of soup and love, the first is best."
There’s no take home message here. This is, quite simply, my favorite soup. I love everything about it – the roasted flavor, the creaminess, the garlic....
Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.
Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.
Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.
4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 6 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2.
This recipe keeps well refrigerated for 3 – 4 days.
Serve with 2 ounce sourdough or gluten-free roll.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|1/2 lb||plum tomatoes (halved)|
|1 1/2 lbs||eggplant (quartered lengthwise)|
|1/2 lb||shallots (peeled and halved)|
|6 cloves||garlic (peeled)|
|spray olive oil|
|1 tsp||dried thyme|
|3 1/2 cups||low sodium chicken or vegetable broth|
|1/2 cup||white wine|
|1 cup||2% milk|
Preheat oven to 400°F.
Place vegetables in a large roasting pan. Spray lightly with olive oil. Roast until tender and brown in spots (about 45 minutes).
Remove the vegetables from oven and let cool for about ten minutes. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken stock and bring to boil.
Reduce heat to medium-low and simmer until vegetables are tender (about 45 minutes). Cool slightly.
Puree with a stick blender the vegetables and salt until smooth (or in multiple batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and serve.
Serving size = 2 cups
Servings = 6
Amount Per Serving
|Calories 108||Calories from Fat 11|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 4g||18%|
|Vitamin A 16%||Vitamin C 20%|
|Calcium 10%||Iron 7%|
|Vitamin K 10 mcg||Potassium 602 mg|
|Magnesium 39 mg|