Roasted Eggplant & Coconut Soup

Ingredients

• 3 large eggplant
• 2 tablespoons avocado oil
• 1 leek, white and green parts, thinly sliced
• 4 garlic cloves, sliced
• 5 sprigs fresh thyme
• 6 cups filtered water
• 1 (14-ounce) can coconut milk, unsweetened
• 1 teaspoon sea salt
• 2 tablespoons white miso

Garnish

• 2 tablespoons pine nuts, lightly toasted
• 2 tablespoons chives, chopped
• Fresh ground black pepper

Method

Step 1

Preheat the oven to 450°F.

Step 2

Lay the whole eggplants in a parchment paper lined baking dish, roast for 50 minutes, until the outer skin is charred.

Step 3

Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.

Step 4

While the eggplants are draining, add the avocado oil and leeks to a large pot over medium heat, sauté for 4 minutes. Add the garlic and continue to sauté for 1 more minute.

Step 5

Destem the thyme and add to the pot along with the eggplant, water, coconut milk, and salt. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.

Step 6

After 30 minutes, add the miso and blend the soup until smooth. You can use an immersion blender or a regular blender that has steam vents for blending hot foods.

Step 7

Serve the soup with pine nuts, chives, and fresh ground black pepper to garnish each bowl.

Nutritional Information

Nutritional analysis per serving: Calories: 198, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 591mg, Carbohydrates: 34g, Fiber: 10g, Sugars: 12g, Protein: 4g, Net Carbs: 24g