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Roasted Eggplant Soup

Servings = 6 | Serving size =about 2 cups

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.

AND

Serve with side salad of your choice.

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 stock
1/2 cup	white wine
2 cups	water
1/4 tsp	salt
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.

Nutrition Facts

Serving size: 2 cups | Servings 6

Calories 108 | Calories from Fat 11

Amount Per Serving (% Daily Value)

Total Fat 1g (2%) | Saturated Fat 1g (3%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 3 mg (1 %) | Sodium 418 mg (17 %)

Total Carbohydrates 18g (6%) | Sugars 6g

Dietary Fiber 4g (18%) | Protein 5g

Vitamin A 16% | Vitamin C 20 % | Calcium 10% | Iron 7%

Vitamin K 10 mcg  | Potassium  602 mg | Magnesium  39 mg