
Roasted Eggplant Soup
Ingredients (18)
- 3 globe eggplants medium-sized (approximately 2 1/2-3 pounds)
- 2 tablespoons olive oil
- 1 large onion sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 4 cloves garlic roughly chopped
- 6-7 cups vegetable stock more if needed - see notes
- 1 teaspoon kosher salt more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons lemon juice
- 1/2 cup Italian parsley chopped - plus more as garnish
- Chickpea Croutons (optional):
- 15 ounce can chickpeas rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon everything but the bagel seasoning optional
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at The Endless Meal