Appetizers / Soups / Salads

Roasted Eggplant Saffron Soup takes 20 minutes to prepare.

Roasted Eggplant Saffron Soup takes 60 minutes to cook.

Roasted Eggplant Saffron Soup makes 6 servings.

The ingredients for Roasted Eggplant Saffron Soup are:

1 medium russet potato
3/8 cup olive oil divided- 1/8 cup and 1/4 cup
1 lg eggplant-unpeeled cut into rounds
1 medium onion-chopped
4 cloves garlic - chopped
1/2 tsp dried oregano
5 cups chicken stock, canned broth
1/8 tsp saffron threads**

Here is how you make Roasted Eggplant Saffron Soup:

makes at least 6 1 cup servings1 Preheat oven to 375F- bake potato about 1 hr or until soft, alternately use the microwave for 7-8 minutes2 Line 2 baking sheets with parchment, brush with olive oil. Arrange eggplant rounds on sheets, brush with olive oil. Bake 15 minutes uncovered, then cover with foil and bakr 20-30 minutes longer (till very soft and brown.3 Heat olive oil in very heavy saucepan over medium high heat. Add onion, garlic, and oregano. Saute till onoin and garlic are translucent- about 10 minutes.4. Cut potato into pieces. Combiner potato, eggplant and onion mixture in food processor. With machine running gradually add stock and blend till smooth- you might have to do this in batches,5 Transfer to saucepan. Add saffron and bring to simmer. Serve hot,**Soup can be made without saffron and is still good,.Number of Servings: 6Recipe submitted by SparkPeople user TAMMI-M.

The nutritional information for Roasted Eggplant Saffron Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 188.3

• Total Fat: 14.4 g
• Cholesterol: 4.2 mg
• Sodium: 805.0 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.2 g
• Protein: 2.7 g