Roasted Eggplant and Kale Soup

Name: Roasted Eggplant and Kale Soup
Cook time: 45 min
Total time: 45 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 6 tbsp extra-virgin olive oil, divided; 1 1/4 pounds eggplant, cut into 1/2 inch pieces; 2 garlic cloves, minced; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp grated fresh ginger; 3/4 tsp ground dried Aleppo pepper, divided; 1/4 tsp ground cinnamon; 1/2 tsp table salt; 1/4 tsp pepper; 3 cups vegetable broth; 1 1/2 cups water; 2 oz (2 cups) baby kale, chopped coarse; 1/2 cup whole Greek yogurt; 2 tbsp sliced almonds, toasted; 2 tbsp minced fresh cilantro

4 steps

Cook:45min

Updated at: Mon, 15 Jul 2024 00:17:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories287.7 kcal (14%)

Total Fat24.8 g (35%)

Carbs13.4 g (5%)

Sugars6.2 g (7%)

Protein6 g (12%)

Sodium843.3 mg (42%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 Tbspextra-virgin olive oil

divided

1.25 poundseggplant

cut into 1/2 inch pieces

2garlic cloves

minced

1 ½ tspground coriander

1 ½ tspground cumin

1 tspfresh ginger

grated

¾ tspground dried Aleppo pepper

divided

¼ tspground cinnamon

½ tsptable salt

¼ tsppepper

3 cupsvegetable broth

1 ½ cupswater

2 ozbaby kale

chopped coarse

½ cupgreek yogurt

2 Tbspalmonds toasted

sliced

2 Tbspfresh cilantro

minced

Instructions

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