Purple Eggplant Soup with Nuts and Seeds
A velvety purple soup with a crunchy topping of almonds, walnuts, and chia seeds. Simple, quick, and packed with flavor.
- Total time
- 40 min
- Servings
- 2
- Calories
- 280
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Preheat the oven to 400°F. Prick the 1 large eggplant with a fork and roast on a baking sheet until the skin is wrinkled and the flesh is very soft, about 30 minutes. Let cool slightly.
Step 2
While the eggplant roasts, heat the 2 tbsp olive oil in a pot over medium. Add the 2 garlic cloves, minced, and cook until fragrant, about 1 minute.
Step 3
Scoop the eggplant flesh from the skin and add to the pot. Pour in the 3 cups vegetable broth. Bring to a simmer and cook for 5 minutes, until the soup is hot and the flavors meld.
Step 4
Blend the soup with an immersion blender until smooth and creamy. Season with salt and pepper to taste.
Step 5
Ladle the soup into bowls and top each with the 2 tbsp almonds and 2 tbsp walnuts, roughly chopped, and a sprinkle of chia seeds if you have them.
Tools you’ll need
- baking sheet
- pot
- immersion blender
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