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Hi,
I made this recipe for roasted eggplant soup today, half inventing it and half using a recipe I found online. All ingredients are IC-friendly and the recipe is endlessly variable and very easy to make.
I hope you find it useful and as delicious as I found it.
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2 t olive oil
4 cloves garlic
celery and celery leaves (about 2 stalks)
carrots, sliced thickly (about 3 carrots)
1 can beans (I used canneloni beans, but chick peas would work well, too)
1 medium eggplant
chicken or vegetable stock
Roast eggplant but cutting it in half and baking it, along with the garlic, on a baking sheet in a 375 degree oven. Drizzle garlic and eggplant with a little olive oil before putting it into the oven. Bake about 25 minutes or until very soft. Scoop out eggplant and mash it with the roasted garlic by hand or by putting it in a blender or cuisinart. Set aside.
Saute garlic, carrots, celery and celery leaves for 3-4 minutes
Add 4 cups chicken stock and and the can of drained beans
Add the eggplant/garlic mixture
Cook on medium heat until it thickens, stirring occasionally.
If you prefer a thinner soup, add water or stock as necessary.
Heat until desired serving temperature.
I made this recipe for roasted eggplant soup today, half inventing it and half using a recipe I found online. All ingredients are IC-friendly and the recipe is endlessly variable and very easy to make.
I hope you find it useful and as delicious as I found it.
--------------------------------------
2 t olive oil
4 cloves garlic
celery and celery leaves (about 2 stalks)
carrots, sliced thickly (about 3 carrots)
1 can beans (I used canneloni beans, but chick peas would work well, too)
1 medium eggplant
chicken or vegetable stock
Roast eggplant but cutting it in half and baking it, along with the garlic, on a baking sheet in a 375 degree oven. Drizzle garlic and eggplant with a little olive oil before putting it into the oven. Bake about 25 minutes or until very soft. Scoop out eggplant and mash it with the roasted garlic by hand or by putting it in a blender or cuisinart. Set aside.
Saute garlic, carrots, celery and celery leaves for 3-4 minutes
Add 4 cups chicken stock and and the can of drained beans
Add the eggplant/garlic mixture
Cook on medium heat until it thickens, stirring occasionally.
If you prefer a thinner soup, add water or stock as necessary.
Heat until desired serving temperature.
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