Roasted Eggplant, Tomato and Zucchini Soup

Prep Time10 minsCook Time1 hr 10 minsDifficultyIntermediateYields6 ServingsCategoryDinner, Lunch, Side

Did you know that Eggplant is low in calories and sodium, and a great source of dietary fiber, potassium, and B vitamins? Zucchini is packed with many important vitamins, minerals, and antioxidants. Nutrition per Serving: 90 calories • 11g carbohydrates • 3g fiber • 4.9g total fat • 2g protein - Contributed By: Triad to Wellness

⅔ eggplant, peeled and diced

2 ⅔ tomatoes, plum, cut in half

2 bell peppers, any color, stems removed and cut in 2" strips

2 zucchini, sliced in circles

1 ⅓ onions, sliced in half

2 tbsp olive oil

1 ⅓ pt vegetable broth, reduced-sodium

1 ⅓ cups water

⅙ tsp salt

1 ⅓ thyme sprigs, fresh (1/2 teaspoon dried thyme)

Prep

Peel and dice the eggplant.

Slice the tomatoes, peppers, zucchini and onions.

Preheat oven to 375⁰ F

Make

Place eggplant in a colander, and sprinkle with salt to remove any bitter taste. Cover the colander with a dish towel or paper towel then place a heavy object on top of it and place it in the sink for about 15 minutes. Dry the eggplant with a dish towel or paper towel, and set aside.

On a parchment-lined baking sheet, arrange plum tomatoes, bell peppers, zucchini, eggplant, and onions on a baking sheet in a single layer. Drizzle with the olive oil and sea salt. Bake for 35-40 minutes, until eggplant and bell peppers have a slight char on their skins. Once done, remove from oven and set aside.

In a large pot, add vegetable broth, water, and roasted vegetables. Cook over medium heat for about 15 minutes, stirring occasionally. When done, remove soup from heat. Place in a blender to puree well if preferred. Garnish with thyme.

Nutrition Facts

6 servings

Serving size