Eggplant Soup

This Low Carb Greek Eggplant Soup is a savory delight, blending the rich flavors of roasted eggplant with fragrant herbs and spices. It's a comforting dish that is both nutritious and satisfying, perfect for any meal of the day.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 milliliters
• Tomato paste - 1 tablespoon
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant into cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes until tender.
2. In a pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the roasted eggplant, vegetable broth, tomato paste, cumin, and oregano to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth, or carefully transfer to a blender in batches.
6. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in dietary fiber and antioxidants from eggplant, which support digestive health.

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