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Roasted Eggplant Soup Recipe Low Carb



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


Nutrition Facts



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

Cooking Methods

  1. 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.
  2. Remove eggplant from oven and allow to cool slightly. With a large spoon, scoop eggplant from skin and remove seeds.
  3. 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.
  4. Transfer mixture to a food processor and blend until smooth. Whisk in half & half and season with salt and pepper. Serve immediately.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

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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