Fire Roasted Eggplant Soup: Secret Recipe Club

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Day 318.

It’s time for The Secret Recipe Club reveal again and I couldn’t be more excited about this month’s blog assignment. The Chefanies is a blog written by two Stephanie chefs in California who use local and seasonal ingredients to create their recipes. While the Chefanies are omnivores, the blog was full of delicious-sounding vegetarian and vegan recipes that caught my attention.

When I finally narrowed it down to a single recipe, I chose Stephanie Frasco’s Roasted Eggplant Soup. Part of my motivation was the pair of Japanese eggplants waiting for me in my CSA box, but the simple, naturally vegan whole foods recipe definitely called to me on all on its own.

Fire Roasted Eggplant Soup
Adapted from Roasted Eggplant Soup
Ingredients for 4 servings

  • 1 large eggplant, cubed or 2 Japanese eggplants, sliced
  • 1 bell pepper, chopped
  • 2 shallots, diced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sriracha
  • 1 pint tomatoes, diced with juice
  • 3 cups Easy Slow Cooker Vegetable Broth
  • 1 tablespoon miso paste
  • 1 tablespoon brown sugar
  • 1 cup chickpeas (garnish)
  • croutons (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, stirring halfway through.

Transfer vegetable mixture to soup pot and add vegetable broth, miso paste and brown sugar. Simmer for 30 minutes. Blend with an immersion blender until smooth.

Put some chickpeas in each serving bowl and pour soup on top. Garnish with croutons.

The Results
This soup is an absolute delight. The kids and I absolutely loved it’s rich, velvety texture. Bug stirred a bit of milk into her bowl for a creamier version and we loved that, too. The “secret chickpeas” as the kids were calling them, were a great treat as well.

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.

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Comments

  1. amanda @ fake ginger says

    I had the Chefanies a few months back! :) This soup looks delicious! I bet between the warmth and the spice, it's perfect on a cold day!

  2. Isabelle @ Crumb says

    Great pick! This soup sounds like a perfect warm-you-up meal for fall, especially with the "secret chickpeas" mixed in… delicious and nutritious!

  3. ButterYum says

    I'm so in love with eggplants – pinning this recipe!!I hope you'll stop by and visit my SRC post for Honey Vinaigrette Marinated Grilled Chicken.:)ButterYumhttp://butteryum.blogspot.com/2011/11/honey-vinaigrette-grilled-chicken.html

  4. Miz Helen says

    Hi Kristi,Your Fire Roasted Eggplant soup would be so good, I would really like to try this one. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.Miz Helenhttp://mizhelenscountrycottage.blogspot.com/2011/11/brussels-sprouts-salad-with-warm-bacon.html

  5. Chefanie Frasco says

    Great choice of recipe! Looks great. I like that you added miso and brown sugar. You described it perfectly! – Velvety and rich. I love being a part of SRC and will definitely be making some of your vegetarian meals. I am almost a convert. :)

  6. Hezzi-D says

    Wow this looks so good. I'm always on the look out for new soups to try and the flavors in this one looks delicious!

  7. Jeanette says

    What an interesting soup. I've never tried eggplant in soup, and the miso paste is so different, but I bet it adds a nice richness to this soup.

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