Roasted Eggplant Soup Recipe

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1 vote | 123 views
Servings: 2

Ingredients

  • 2 (About 950 g) Medium Eggplants, cubed (1 inch)
  • 1/2 tsp Ground Cumin
  • ¼ tsp Sea Salt

  • 4 Tbsp Olive Oil
  • 
1 Large Yellow Onions, peeled and finely shopped
  • 2 Cloves Garlic, peeled and chopped


  • 1 Large Potato, peeled and diced

  • 2 Tins/Cans (794/28 oz)) Diced/Chopped Tomatoes
  • 
4 Cups Chicken or Vegetable Stock
  • A handful Fresh Coriander, chopped

  • 1 tsp Ground Cumin

  • ¼ tsp Smoked Paprika
Sea Salt

  • Freshly Ground Black Pepper

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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 2 servings
Calories 356  
Calories from Fat 243 68%
Total Fat 27.52g 34%
Saturated Fat 3.8g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 303mg 13%
Potassium 628mg 18%
Total Carbs 25.88g 7%
Dietary Fiber 3.4g 11%
Sugars 1.17g 1%
Protein 3.28g 5%
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