Roasted Tomato and Eggplant Soup

This little soup is perfect for rainy and cold afternoons. It’s very low in calories and we can combine it with bread and garnish it with cheese cubes to make a more complete dish.

Approximate Nutritional Content: 1 cup (recipe makes 6 servings)

• Calories: 98 kcal.

• Grams of fat: 3 gr. equals half a fat serving

• Grams of protein: 5 gr. equals half a protein serving

• Grams of carbohydrate: 15 gr. equals 1 vegetable serving.

Note: the nutritional information may vary according to the type and quantity of ingredients used, as well as the portion size.

Ingredients:

• 1 large eggplant

• 2 small sweet peppers

• 2 medium tomatoes

• 1 tablespoon olive oil

• 2 medium onions, finely chopped

• 2 carrots, diced

• 4 cups chicken or vegetable broth

• 1 teaspoon turmeric

• 1 teaspoon cilantro powder

• 1 teaspoon curry powder

• 1 cup water

• cilantro for garnish

• feta cheese for garnish (optional)

Preparation:

• Preheat the oven to 450 degrees

• On a baking sheet, place eggplant slices (1 finger thickness) separated and spray with oil and salt. Roast for 20 minutes. Place the whole sweet peppers in the oven as well.

• Then prepare the tomatoes the same way as the eggplants and roast for 20 minutes as well.

• While the vegetables roast, prepare the soup base. In a pot, heat the oil. Sauté the onion and carrot with a little salt.

• Once the onion turns golden, add the broth and all the spices to the pot and cook over low heat.

• Remove the vegetables from the oven, cut the sweet pepper into squares, and add everything to the pot with the broth and bring to a boil. Lower the heat and blend (using either an immersion blender or a conventional blender)

• Add water to obtain the desired consistency.

• Serve with cilantro on top and cheese.

Enjoy!