Eggplant and Roasted Vegetable Soup
 
Cook time
Total time
 
A delicious full-flavoured Eggplant and Roasted Vegetable Soup with a touch of pepper that is perfect topped with crunchy croutons!
Author:
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 180ÂșC
  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.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2016/06/eggplant-roasted-vegetable-soup.html