ROASTED EGGPLANT AND SAFFRON SOUP
Provided by Jean Zerrudo
Categories Soup/Stew Food Processor Potato Bake Sauté Lunch Saffron Eggplant Bon Appétit Los Angeles California Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Pierce potato with fork. Place potato on oven rack and bake until very soft, about 1 hour. Remove from oven and cool. Line 2 baking sheets with foil and brush with olive oil. Arrange eggplant rounds on prepared sheets. Bake eggplant 15 minutes. Cover with foil. Bake until very soft and brown, about 30 minutes longer.
- Heat 1/4 cup olive oil in heavy large saucepan over medium-high heat. Add onion, garlic and oregano and sauté until onion and garlic are translucent, about 10 minutes. Cut potato into pieces. Combine potato, eggplant and onion mixture in processor. With machine running, gradually add chicken stock and blend until smooth. Transfer to saucepan. Add saffron and bring to simmer. Serve hot. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
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Ryno Schroeder
[email protected]This soup is a must-try for eggplant lovers.
K Janet
[email protected]I've never had roasted eggplant soup before, but I'm definitely a fan now.
crecia tudtud
[email protected]This soup is a great way to get your kids to eat their vegetables.
British Ben
[email protected]I'm not a fan of eggplant, but I really liked this soup. The saffron and other spices really helped to balance out the flavor.
Md.Shakirul Islam Monir 2
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Sibulelo Mbatha
[email protected]I'm definitely going to be making this soup again.
Kari Hamrick
[email protected]This soup is so flavorful and satisfying. It's the perfect comfort food for a cold day.
Vithushan Marriyai
[email protected]I love the vibrant color of this soup. It's so inviting.
Hy Hy
[email protected]This soup is a great way to use up leftover roasted eggplant.
Ishwor Pandey
[email protected]I'm not a big fan of saffron, so I was hesitant to try this soup. But I'm glad I did! The saffron flavor was very subtle and it really complemented the other flavors in the soup.
Chukwudi Favour
[email protected]I'm a vegetarian, and I'm always looking for new and interesting vegetarian soups. This soup definitely fits the bill.
Omais Naqvi
[email protected]This soup is a great make-ahead meal. I made it on a Sunday night and had it for lunch all week.
Kay TodaP
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this soup. The saffron and other spices really helped to balance out the flavor.
Janice Lawrence
[email protected]This soup is so easy to make, and it's a great way to get your daily dose of vegetables.
Siyanda Nxumalo
[email protected]The saffron added a beautiful golden color and a subtle floral flavor to the soup.
Priscilla Coronado
[email protected]I loved the smoky flavor of the roasted eggplant in this soup. It was a great way to use up some leftover eggplant.
Basmala Nasser
[email protected]This soup was a delicious and comforting meal. The eggplant and saffron flavors were perfectly balanced, and the soup was creamy and smooth.