Roasted Eggplant Soup

I had an eggplant that was just dying to be used before it went bad. Rather than the usual baking, I decided to make a soup and I was definitely not disappointed. Delicious, creamy AND low in calories/fat. This recipe is modified from one I had found in Bon Apetit. I apologize for the crappy pictures but the lighting in my kitchen was pretty terrible.

Roasted Eggplant Soup

Ingredients
* 1 lb Eggplant, quartered
* 3 medium Tomatoes, whole
* 1 small Onion, sliced
* 2 tbsp Olive Oil
* 4 cups Vegetable Broth
* 6 cloves Garlic, whole
* 1 tbsp Thyme, Fresh
* 1 tsp Salt
* 1 tsp Paprika
* 1 tsp pepper

Directions
Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 3.5 cups broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in more broth. Bring to simmer, thinning with more stock, if desired. Season soup with salt, paprika and pepper. Ladle into bowls.

Makes 4 small servings.

Nutritional information per serving:
Calories: 122 * Calories from Fat: 69.4 * Total Fat: 7.71 g * Cholesterol: 0.0 mg * Total Carbohydrates: 9.62 g * Fiber: 2.35 g * Sugars: 4.2 g * Protein: 2.93 g

Tofu/Spinach/Mushroom Soba Noodle Soup

This has been my lunch for the past two days. Soooo good!! I modified this recipe a bit but the original version is from Gourmet Magazine.



Ingredients:
- 7 cups vegetable broth (I used mushroom broth)
- 1/2 cup soy sauce
- 1 tsp. sugar
- 1/2 lb dried soba noodles (buckwheat noodles)
- 2 carrots, sliced thin
- 1 cup shiitake mushrooms, pieces
- 1/2 lb spinach, coarse stems discarded and the leaves washed well, and chopped
-8-10 ounces firm tofu, cut into 1/2 inch cubes
-3-4 tablespoons miso, to taste
- 2 scallions, minced


Directions:
- In a saucepan bring the broth to a boil.
- Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
- In a pot of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
- Add the carrots and mushrooms to the broth and simmer them, covered, for 5 minutes.
- Stir in the spinach and the tofu and simmer the soup for 1 minute.
- In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
- Divide the noodles among 3 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.

Yields 3 LARGE servings. I modified this for an entree/lunch portion.
For an appetizer/starter, just halve the calories for 6 portions.

Nutritional Information:
Calories: 370
Fat: 7.9 g
Carbohydrates: 56.1 g
- Fiber: 6.6 g
Protein: 24.9 g

Red Hot Pumpkin Soup

Since I had about 1/2 a can of pumpkin left after making the cookies in the last post, I decided that rather than wasting it I would whip up some pumpkin soup. I didn't want to lose the pumpkin flavor completely but I also don't like sweet soups so lo and behold, another Violette original! I wouldn't try this one unless you actually enjoy the flavor of pumpkin. :)

Red-Hot Pumpkin Soup


Ingredients
1 tsp. margarine
1/4 cup onion, chopped
1/2 can of pure pumpkin (unsweetened)
1/2 can vegetable broth
1 tsp. red chili paste
2 tsp. curry powder
1 tsp. all-purpose seasoning
dash of cayenne pepper
1/2 cup water

Directions
Place margarine in a medium sized pot and let it melt.
Add the onions and simmer for 2-3 minutes.
Pour in the veggie broth and stir.
Stir in the pumpkin.
Add the dry spices, as well as the curry paste and keep stirring.
Once the spices have been mixed in, add the water.
Let cook for an additional 5 minutes and serve,