Purple Eggplant Soup with Nuts and Seeds

Ingredients

• 1 large eggplant
• 3 cups vegetable broth
• 2 cloves garlic
• 2 tbsp olive oil
• 2 tbsp almonds
• 2 tbsp walnuts

Instructions

1. 1

   Preheat the oven to 400°F. Prick the 1 large eggplant with a fork and roast on a baking sheet until the skin is wrinkled and the flesh is very soft, about 30 minutes. Let cool slightly.

2. 2

   While the eggplant roasts, heat the 2 tbsp olive oil in a pot over medium. Add the 2 garlic cloves, minced, and cook until fragrant, about 1 minute.

3. 3

   Scoop the eggplant flesh from the skin and add to the pot. Pour in the 3 cups vegetable broth. Bring to a simmer and cook for 5 minutes, until the soup is hot and the flavors meld.

4. 4

   Blend the soup with an immersion blender until smooth and creamy. Season with salt and pepper to taste.

5. 5

   Ladle the soup into bowls and top each with the 2 tbsp almonds and 2 tbsp walnuts, roughly chopped, and a sprinkle of chia seeds if you have them.

Tools you’ll need

• baking sheet
• pot
• immersion blender

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