Roasted Eggplant & Garlic Soup

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenRoasted Eggplant & Garlic Soup
Skill Level
Preparation Time 10 minutes Total Time 45 minutes
Servings 6 Cost Per Serving $1.79
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Image of roasted eggplant and garlic soup.


1Large Eggplant (or 2 Medium Eggplants), halved
6 clovesGarlic
1Medium Onion, quartered
2Celery Stalks, roughly chopped
2 cups Vegetable Stock
1 tspGround Cumin
1/2Lemon, juice and zest
1/2 cupCoconut Milk
1/4 cupBasil, roughly chopped
1 tbspExtra Virgin Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper


  1. ​Preheat the oven to 375 degrees F.
  2. Place eggplant, garlic cloves, onions and celery in a baking dish. Season with olive oil, cumin salt and pepper. Bake for 35 minutes.
  3. Scoop the eggplant flesh out of the skin and add to a blender along with the onions, celery and garlic (squeeze out of the skin)
  4. Add remaining ingredients and blend until very smooth.
  5. Try topping with toasted bread or kale chips. Enjoy!


  • ​Cancer and its treatment weaken your immune system, so your body isn’t as effective at fighting off bacteria that can cause food poisoning. Following food safety guidelines when shopping, preparing and storing food lowers the risk of food poisoning.
  • Soup is one of the most popular comfort foods when people aren’t feeling well. Be sure to store and reheat leftover soup safely:
    • Storing: Put leftovers in a covered container and put them in the fridge right away. If there are lots of leftovers, divide them into small, shallow containers to help the food cool down quickly. Cover the containers once the food has cooled.
    • Freezing: If you won’t eat the leftovers within 2-3 days, put them in the freezer. It’s a good idea to label the container with what’s in it and the date so you will know when it should be thrown out. Soup can be kept in the freezer for up to 4 months. Visit Health Canada’s website for more tips.
    • Thawing: Never thaw food at room temperature. Remove soup from the freezer and let it thaw in the fridge.
    • Reheating: When reheating soups, sauces and stews, stir often and make sure the internal temperature reaches 74° C (165° F) throughout.
    • Traveling: If you’re taking food to someone who isn’t feeling well, be sure to pack it in a cooler with an ice pack. When you arrive, reheat fully and stir often to make sure the food cooks through. For hot liquids such as soup and stew, use an insulated container to keep it warm on the journey.