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Roasted Eggplant Soup Recipe
Low Carb
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Ingredients
Servings: 8
Cooking spray
1 1/2 lb eggplant
1 tbsp olive oil
1 cup diced onions
1 tbsp minced garlic
1 quart chicken stock
1 1-inch sprig fresh rosemary
4 sprigs fresh thyme
2 tsp ground cumin
1 1/2 cups fat-free half & half
2 tsp salt
1 tsp pepper
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Nutrition Facts
Exchanges/Choices:
1 Carbohydrate
1/2 Fat
Calories 80
Calories from Fat
25
Total Fat 3g
Saturated Fat 0.7g
Cholesterol 5mg
Sodium 635mg
Carbohydrate 13g
Dietary Fiber 2g
Sugar 5g
Protein 3g |
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Cooking Methods
- Preheat oven to 350 degrees. Spray
a baking sheet with cooking spray. Slice eggplant lengthwise and
place face down on a baking sheet. Bake for 30-45 minutes, until
eggplant is soft and tender.
- Remove eggplant from oven and allow
to cool slightly. With a large spoon, scoop eggplant from skin and
remove seeds.
- Preheat a medium pot, add olive oil
and onions. Sweat onions, then add garlic, chicken stock, rosemary,
thyme, cumin, and eggplant. Bring to a simmer, then reduce to a low
simmer. Cook for 20 minutes.
- Transfer mixture to a food
processor and blend until smooth. Whisk in half & half and season
with salt and pepper. Serve immediately.
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Fun Facts /
Cooking Tips
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Eggplants are good source of dietary fiber and they are
good for controlling cholesterol levels. We bring to you
here a special eggplant soup recipe which is low in
carbohydrate and suitable for diabetics.
Cooking tip: Use stainless
steel knife to slice the eggplant, instead of carbon
knife.
Caution:
This recipe is high in sodium! |
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More Soup and Stew Recipes
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Recipes
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