Roasted Eggplant Soup
Recipe courtesy of the Chefanies
Serves 4
Ingredients
1 large Eggplant, cubed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
1 tsp Olive Oil
1 Tbs Balsamic Vinegar
1 tsp Sriracha or hot sauce of choice
1 cup Garbanzo Beans (for garnish)
Croutons (for garnish)
Directions
Preheat Oven to 400.
Meanwhile mix the Olive Oil, Sriracha, and Balsamic Vinegar. Coat the vegetables with the mixture.
Spread evenly on a roasting pan or cookie sheet and roast for 40 minutes.
Transfer vegetable mixture to soup pot and add vegetable stock. Cook for about an hour to let all the flavors marry. Blend together until velvety.
Put some Garbanzo Beans in each serving bowl and pour soup on top. Garnish with croutons.
Enjoy!
