Smoky Roasted Eggplant Soup with Za'atar. Fat Free.
A smoky, delicious roasted eggplant soup flavored with the middle eastern spice mix, za'atar. This is a fat-free, gluten-free, vegan recipe.
Servings: 4 servings
- 1 large eggplant (halved)
- 2 medium onions (either white or yellow, chopped)
- 6 large cloves garlic (peeled)
- 1/4 tsp cayenne
- 1/4 tsp roasted cumin seeds
- 3-6 cups vegetable stock (or water)
- Juice of 1 lemon
- 1 tbsp za'atar
- 1 tbsp parsley (chopped)
- 2 tbsp cashews (optional)
- Salt and ground black pepper to taste
Have the eggplant lengthwise, then place it cut side down on a baking sheet covered with aluminum foil or parchment paper. Roast for 30 minutes in a 425 degree oven, or as long as it takes for a fork to pierce all the way through the center without any resistance.
Blend the cashews with 1/4 cup water into a very smooth paste. Set aside.
Place the onions and the garlic in a large pot with 1/4 cup of vegetable stock or water.
Cover and bring to a boil. Lower the heat and simmer for 10 minutes.
Scrape the flesh of the eggplant off the skin using a spoon and chop into smaller bits. This should be quite easy once the eggplant has roasted. Add to the onions and garlic along with 2 cups of water or stock.
Add salt and ground black pepper to taste, cumin, and cayenne and stir in.
Turn off the heat. Transfer the soup to a blender and blend until very smooth. Add more water or stock if needed, and to adjust the thickness of the soup to your liking. Be very careful while handling very hot fluids. Wait for the soup to cook a little, if you'd rather.
Pour the blended soup back into the pot and stir in the lemon juice, za'atar and parsley. Heat through.
Pour into bowls and stir in some cashew cream into each bowl if using. Serve hot.
Calories: 97kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Potassium: 394mg | Fiber: 5g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg