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Roasted Eggplant & Garlic Soup
Home
Clinics & Programs
ELLICSR Kitchen
Roasted Eggplant & Garlic Soup
Page Content
Skill Level
Easy
Preparation Time
10 minutes
Total Time
45 minutes
Servings
6
Cost Per Serving
$1.79
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Ingredients
Recipe Ingredients
1
Large Eggplant (or 2 Medium Eggplants), halved
6 cloves
Garlic
1
Medium Onion, quartered
2
Celery Stalks, roughly chopped
2 cups
Vegetable Stock
1 tsp
Ground Cumin
1/2
Lemon, juice and zest
1/2 cup
Coconut Milk
1/4 cup
Basil, roughly chopped
1 tbsp
Extra Virgin Olive Oil
To taste
Sea Salt and Freshly Ground Black Pepper
Directions
Cooking Directions
Preheat the oven to 375 degrees F.
Place eggplant, garlic cloves, onions and celery in a baking dish. Season with olive oil, cumin salt and pepper. Bake for 35 minutes.
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)
Add remaining ingredients and blend until very smooth.
Try topping with toasted bread or
kale chips
. Enjoy!
Nutrition
Image Two
PDF link to nutrition facts table for roasted eggplant and garlic soup
Nutrition Facts
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.