Roasted Eggplant Soup Recipe

Many people don't know what to do with eggplant, and its texture can turn them off at the grocery store. However, eggplant has many health benefits and can be cooked in many ways, some of which address texture. 

3 medium eggplants 1 tablespoon avocado oil 1 chopped onion 4 chopped garlic cloves 4 cups vegetable broth 1 (15-ounce) can fire-roasted tomatoes 1 teaspoon cumin 2 teaspoons salt ½ teaspoon paprika ½ teaspoon black pepper Juice of 1 lemon ¼ cup chopped parsley, plus more for topping



Bake at 400 F. Place eggplants on a baking sheet and fork-pierce several times. 50-minute bake. 

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Cook oil in a large soup pot on medium-high. Stir in the onion and garlic for 10 minutes. 

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Fire-roasted tomatoes, broth, cumin, salt, paprika, and pepper. Half the eggplants and let them cool for 10 minutes. 

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Extract eggplant flesh and add to pot. Simmer soup for 15 minutes after boiling. Blitz the soup in a blender. 

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Recover the soup and add lemon juice. Serve crusty bread, chopped red onion, fresh parsley, and roasted eggplant soup.

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Plant-Based Chocolate Caramel Tofu Mousse Recipe 

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