dish
Eggplant Soup with Parmesan Cream

6
Serves
158
Calories
14
Nutrients
15
Vitamins

Ingredients

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
1/4 teaspoon dried oregano
about 1 quart low-sodium chicken broth or vegetable broth
3 medium eggplants , peeled and chopped
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions

1. 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.

2. Add the bay leaf, oregano and stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the eggplant and simmer until tender, about 5 to 7 minutes.

5. Blend the Parmesan cheese and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of Parmesan cream.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
158
Protein
8 g
Total Carbohydrate
26 g
Dietary Fiber
8 g
Soluble Fiber
3 g
Insoluble Fiber
5 g
Sugar
15 g
Total Fat
4 g
Saturated Fat
2 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
6 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
18 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
22 %
Vitamin A
2344 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
5 mcg
Vitamin C
31 mg
Vitamin D
1 IU
Folate
65 mcg
Vitamin E
1 IU
Vitamin K
15 mcg
Pantothenic Acid
1 mg
Calcium
115 mg
Iron
1 mg
Phosphorus
117 mg
Potassium
866 mg
Sodium
282 mg
Zinc
1 mg