V Eggplant - Potato Soup
Use vegetable stock to make this recipe vegan.
3 TBSP olive oil
1 large eggplant, peeled, cubed into 1 inch cubes
3 celery stalks, chopped into 1 inch pieces
3 carrots, chopped into 1 inch pieces
3 shallots, quartered
6 cloves garlic
2 Yukon gold potatoes or other light colored variety, peeled, chopped into 1 inch cubes
1 tsp salt
6 c. vegetable or chicken broth
6 sage leaves
1. Preheat oven to 425
2. In a large bowl, add oil, eggplant, celery, carrots, shallots, garlic, potatoes, and salt, then toss thoroughly to coat.
3. Spread vegetables onto a sheet pan and roast for 1 hour, flipping vegetables occasionally until they begin to brown, Remove from oven and let cool.
4. In a blender add vegetables and broth in smaller batches. Puree then pass mixture through a strainer into a large pot or serving bowl. Discard the solids. Spoon into individual bowls and garnish with sage leaves! Serves 6