Roasted Eggplant (Aubergine) and Potato Soup
- Reviews 1
Ready In: 2 hrs
Serves: 4-6
Ingredients
- 1 large eggplant
- 3 tablespoons butter
- 1 medium onion, chopped
- 4 cups sodium-free chicken stock or 4 cups vegetable stock
- 1 1⁄2 lbs boiling potatoes, unpeeled and chopped*
- 1 tablespoon garlic, minced
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cumin
- salt, to taste
- 1⁄2 cup plain yogurt (optional)
Directions
- Place oven rack about 10 inches from broiler.
- Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
- Let cool, remove skin and coarsely chop.
- In medium large stockpot, melt butter over medium heat.
- Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
- Stir in paprika,pepper,cumin,salt and eggplant.
- Turn heat to high, and stirring constantly, cook about 2 minutes.
- Pour in stock and potatoes.
- Bring to a boil, and reduce to a simmer.
- Cook until potatoes are fork-tender.
- Puree in food processor in batches.
- Re-warm as needed. Serve with some yogurt swirled on top.
- * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
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