Roasted Eggplant and Spinach Soup
A comforting Mediterranean-inspired soup combining smoky roasted eggplant with nutritious spinach, creating a hearty and healthy meal. This recipe creates a luxuriously creamy soup without using heavy cream.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 cloves garlic peeled
- 1 medium onion roughly chopped
- 4 cups fresh spinach packed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnish: Greek yogurt pine nuts, extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Add the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the roasted eggplant, garlic, cumin, and smoked paprika. Stir to combine and cook for 2 minutes to toast the spices.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Add the spinach and cook until just wilted, about 2 minutes.
- Using an immersion blender (or transfer to a regular blender), blend until smooth and creamy.
- Taste and adjust seasoning with salt and pepper.