A delicious full-flavoured Eggplant and Roasted Vegetable Soup with a touch of pepper, that is perfect topped with crunchy croutons!

In our home we love roasted vegetables. I think it has something to do with them cooking for an hour and filling our home with delicious aromas.  There is something special about roasting vegetables – slowly roasting the vegetables brings out the vegetables flavours and their sweetness.

We also love soups…  and this Eggplant and Roasted Vegetable Soup brings the two together in one hearty soup! It is a delicious and satisfying soup, with a little hint of pepper,  that is perfect topped with crispy croutons.

You know this soup is on our meal plan when it is ‘cleaning morning’.

Just before we start the ‘cleaning’ we cut up a tray of vegetables and while we are busily cleaning, vacuuming and ironing, the vegetables are roasting away. It really does put you in a good mood when the smell of the roasted vegetables fills the air. (…and I think we all clean a little quicker 😉 )

When all is done it is just a matter of blending the vegetables in the blender, add it to some simmering chicken stock and one hearty soup is ready to be eaten. (oh! …we also make our own croutons because what is soup without croutons or crusty bread??)

The best part is that this is can be made for people who are on a gluten free diet, gluten free sensitive or are coeliac – just make sure you use a chicken stock that is gluten free and use gluten free bread to make the croutons.

Ingredients for Eggplant and Roasted Vegetable Soup

(all the vegetables are roughly cut into chunks!)

• 2 cloves of garlic
• 2 onions
• 3 cups of pumpkin
• 2 potatoes
• 3 carrots
• 1 zucchini
• 1 eggplant
• 1 teaspoon of ground paprika
• 3 tablespoons of olive oil
• Pepper and salt
• 4 litres of chicken stock ( a gluten free one if you are making a gluten free soup)
• 2 cups of water
• 2 tablespoons of greek yoghurt

To make the croutons

(If you would like to make gluten free croutons, simply use gluten free bread)

• 4 slices of bread
• 6 tablespoons of melted butter
• dried parsley or thyme
• onion salt

How to make Eggplant and Roasted Vegetable Soup

• Preheat the oven to a moderate temperature 180ºC
• Line a baking tray with baking paper and cut up the vegetables into chunks
• In a large bowl add in the vegetable chunks and add in the olive oil, a good dash of pepper and salt and some paprika and mix the vegetables with the oil to coat the vegetables.
• Place them on a tray and place in the oven to cook for about 1 hour or until soft and just starting to brown 
• While they are cooking, place the chicken stock into a large saucepan and bring to the boil and then simmer.
• When the vegetables are soft and just starting to brown, take the vegetables out of the oven and place half the vegetables into a blender and add in 1 cup of the water and blend until smooth. (The water will help the vegetables not to get stuck in the blender.)

• When the mixture is smooth add the mixture to the chicken stock that is simmering on the stove and stir.
• Then add the remaining roasted vegetables and one cup of water into the blender and blend and then add to the chicken stock and stir.

(I split the vegetable into two amounts as I have a smaller blender and too much in the blender will cause it to not blend) . 

• Pour the vegetable mixture into the stock that is simmering in the large saucepan on the stove. Add in another good dash of pepper and salt (taste to your liking) and stir and let it simmer for another 5-10 minutes.

How to make the croutons

• While the soup is simmering on the stove, lay the slices of bread onto an oven tray.
• Melt the butter in the microwave and add in the parsley and onion salt and mix. Brush onto the slices of bread and put in the oven till the bread is firm, crisp and crunchy.
• Place them on a bread board and cut off the crusts and then cut into little cubes.

You can serve this Eggplant and Roasted Vegetable Soup straight from the pot but if you prefer it a little creamier… add a dollop of greek yoghurt and stir through.

Then top with the crispy croutons and enjoy!!

🙂

Eggplant and Roasted Vegetable Soup

 

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Cook time

1 hour 20 mins

Total time

1 hour 20 mins

 

A delicious full-flavoured Eggplant and Roasted Vegetable Soup with a touch of pepper that is perfect topped with crunchy croutons!

Author: www.sparklesintheeveryday.com

Recipe type: soups

Serves: 4

Ingredients

• (all the vegetables are roughly cut into chunks!)
• 2 cloves of garlic
• 2 onions
• 3 cups of pumpkin
• 2 potatoes
• 3 carrots
• 1 zucchini
• 1 eggplant
• 1 teaspoon of ground paprika
• 3 tablespoons of olive oil
• Pepper and salt
• 4 litres of chicken stock ( a gluten free one if you are making a gluten free soup)
• 2 cups of water
• 2 tablespoons of greek yoghurt
• To make the croutons
• (If you would like to make gluten free croutons, simply use gluten free bread)
• 4 slices of bread
• 6 tablespoons of melted butter
• dried parsley or thyme
• onion salt

Instructions

1. Preheat the oven to a moderate temperature 180ºC
2. Line a baking tray with baking paper and cut up the vegetables into chunks
3. In a large bowl add in the vegetable chunks and add in the olive oil, a good dash of pepper and salt and some paprika and mix the vegetables with the oil to coat the vegetables.
4. Place them on a tray and place in the oven to cook for about 1 hour or until soft and just starting to brown a tray of vegetables for Eggplant and Roasted Vegetable Soup
5. While they are cooking, place the chicken stock into a large saucepan and bring to the boil and then simmer.
6. When the vegetables are soft and just starting to brown, take the vegetables out of the oven and place half the vegetables into a blender and add in 1 cup of the water and blend until smooth. (The water will help the vegetables not to get stuck in the blender.)
7. When the mixture is smooth add the mixture to the chicken stock that is simmering on the stove and stir.
8. Then add the remaining roasted vegetables and one cup of water into the blender and blend and then add to the chicken stock and stir.
9. (I split the vegetable into two amounts as I have a smaller blender and too much in the blender will cause it to not blend) .
10. Pour the vegetable mixture into the stock that is simmering in the large saucepan on the stove. Add in another good dash of pepper and salt (taste to your liking) and stir and let let it simmer for another 5-10 minutes.
11. To make the croutons
12. While the soup is simmering on the stove, lay the slices of bread onto an oven tray.
13. Melt the butter in the microwave and add in the parsley and onion salt and mix. Brush onto the slices of bread and put in the oven till the bread is firm, crisp and crunchy.
14. Place them on a bread board and cut of the crusts and then cut into little cubes.
15. You can serve this straight form the pot but if you prefer it a little creamier ad a dollop of greek yoghurt and stir through. Then top with the crispy croutons.

3.5.3208

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