Chunky Roasted Eggplant and Zucchini Soup

Ingredients

2	eggplants
4	zucchini
1	onion
5	cloves garlic
3	tbsp extra virgin olive oil
1	tbsp oregano
12	mushrooms
1/2	tsp pepper

Directions

1. Heat oven to 400 degrees F
   
   
2. Line 2 large baking sheets with foil
   
   
3. Chop zucchini, eggplant, and mushrooms into large chunks and place on baking sheets
   
   
4. chop onion and garlic and add to baking sheets
   
   
5. drizzle the olive oil over veggies
   
   
6. Roast for 35 to 50 minutes
   
   
7. Blend half of veggies and 5 cups veg stock (do in parts) and add to large pot.
   
   
8. Add other half of raosted veggies to pot and heat through to low boil.
   
   
9. Add oregano, pepper, and salt to taste.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sodium Very high in dietary fiber High in manganese High in niacin High in potassium High in riboflavin High in vitamin B6 Very high in vitamin C

Bad points High in sugar