eggplant soup





Yield: 3 servings [ each serving is just a bit over 2 cups]

Each serving provides 
3 green 
3 condiments 
1 1/4 healthy fat

3 cups of eggplant
1/2 cup of green bell pepper
2 tbsp. chopped onion
1/4 cup of zucchini
1/4 cup of yellow squash
1 clove of garlic
1/2 tsp. red pepper flakes
2 tsp. almond flour
4 cups of low-sodium vegetable broth
1/4 cup of roasted red bell pepper in water
1 tbsp. butter
1/4 cup + 2 tbsp. of half-and-half
I topped mine with 1 fresh basil leaf chopped up

Preheat oven to 350. Line a cookie sheet with parchment paper. Cut eggplant, pepper; onion, zucchini and yellow squash into 2 inch size pieces. Put the veggies in a bowl and mix with the red pepper flakes and minced garlic and toss to mix. Season with salt and pepper to taste. Put your vegetable mix on your cookie sheet and roast in the oven till the vegetables or cooked. Approximately 30 minutes. Stir occasionally so as to not burn. While those are roasting put your butter and flour in a saucepan  just till mixed and starting to brown. Whisk in the vegetable stock heat till it boils. Reduce heat and simmer for about 20 minutes. When the roasted vegetables are ready, add them to the stock mixture along with the roasted red peppers. I used an immersion blender to puree soup until smooth. Whisk in ½ & ½. Warm the soup back up then serve when its warm.

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