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Sheet Pan Soup
Nb persons: 6
Yield: 1 cup
Preparation time:
Total time:
Source: CE Mar 11 @ 33
| 3 T | olive oil |
| 1 large | eggplant, peeled and chopped into 1" cubes |
| 3 | celery stalks, chopped into 1" pieces |
| 3 | carrots, chopped into 1" pieces |
| 3 | shallots, quartered |
| 6 cloves | garlic |
| 2 | Yukon gold potatoes, peeled and chopped into 1" cubes |
| 1 t | salt |
| 6 cups | vegetable stock |
| 6 | sage leaves |
Preheat oven to 425. Toss eggplant, celery, carrots, shallots, garlic, potatoes, salt and oil to coat. Roast 1 hr, flipping occasionally, until they begin to brown. Remove and let cool.
Add veggies and stock in batches; puree and strain. Garnish with sage leaf.
Nutritional per 1 cup serving: Calories: 202; fat: 9g; sat: 1g; carb: 26g; fib: 5g; sug: 5g; prot: 3g; na: 515 mg; chol: 0 mg.
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