Roasted Eggplant and Kale Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1/4 cup oil in Dutch oven over medium-high heat until just smoking. Add eggplant and cook, stirring occasionally, until tender and deeply browned, 6 to 8 minutes; transfer to bowl

Step 2

Combine garlic, coriander, cumin, ginger, 1/2 tsp Aleppo pepper, cinnamon, salt, and pepper, in small bowl Add remaining 2 tbs oil and garlic mixture to now-empty pot and cook over medium heat until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook until flavors meld, about 15 minutes.

Step 3

Off heat, stir in kale and eggplant along with any accumulated juices. Let sit until wilted, about 2 minutes. Season with salt and pepper to taste. Dollop each portion with 2 tablespoons yogurt and sprinkle evenly with almonds, cilantro, and remaining 1/4 teaspoon Aleppo pepper before serving.

Step 4

Soup can be refrigerated for up to 3 days. To reheat, bring to gentle simmer in saucepan or microwave in bowl until steaming