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Yahoo! Health Sections:
Recipes
Eggplant Soup with Parmesan Cream
Provided by FoodFitFoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 1/2 | tablespoon | olive oil |
| 1/4 | cup | finely chopped carrots |
| 1/4 | cup | finely chopped celery |
| 1 | large | onion, chopped |
| 6 | ripe | plum tomatoes, halved |
| salt to taste | ||
| freshly ground black pepper | ||
| 1 | bay leaf | |
| 1/4 | teaspoon | dried oregano |
| 1 | quart | about low-sodium chicken broth or vegetable broth |
| 3 | medium | eggplants, peeled and chopped (Jeremy's note: more like 2 med eggplants, or more usefully, no more than 4 cups.) |
| 1/4 | cup | freshly grated Parmesan cheese |
| 3 | tablespoons | non-fat sour cream |
Preparation Cook: 60 minutes
- Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
- Add the bay leaf, oregano and stock and bring to a boil quickly over high heat.
- Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
- Add the eggplant and simmer until tender, about 5 to 7 minutes.
- Blend the Parmesan cheese and sour cream together and set aside.
- Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
- Serve the soup in bowls with a dollop of Parmesan cream.
Nutritional Analysis
| Number of Servings: 6 | |
|---|---|
| Per Serving | Amount |
| Calories | 158 |
| Fat | 4g |
| Saturated Fat | 2g |
| Protein | 8g |
| Fiber | 8g |
| Carbohydrate | 26g |
| Sodium | 282mg |
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