Roasted Eggplant Split Pea Soup

Name: Roasted Eggplant Split Pea Soup
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 2 cups dry split peas; 6 cups water; 2 large eggplants; 3 tablespoons olive oil; 1 teaspoon salt or to taste; 2 teaspoon rubbed sage; 1 red onion; 3 cups vegetable broth

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings
4 servings
Calories
379 kcal
Course
Soup
Cuisine
American

Roasted Eggplant Split Pea Soup

Tyler Espinosa

Report

Creamy split pea and roasted eggplant soup.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups dry split peas
6 cups water
2 large eggplants
3 tablespoons olive oil separated
1 teaspoon salt or to taste
2 teaspoon rubbed sage
1 red onion
3 cups vegetable broth

Add to Shopping List

Instructions

In a large pot, bring 2 cups of dry split peas and 6 cups of water to a full boil. Add the sage and salt. Reduce the heat to a simmer and cook covered for 40-50 minutes, until peas are soft, soup is thickened and creamy.
Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise, drizzle 2 tablespoons of olive oil and some salt on the flesh. Place the eggplants skin-side up on a baking sheet. Bake for 30 minutes or until the flesh is very soft.
While the eggplant is roasting and split peas are cooking, sauté the onion in 1 tablespoon of olive oil until soft and browned, about 15 minutes.
Add the cooked split peas to a blender and blend until creamy. Transfer the split peas back into the large pot.
Scoop the eggplant flesh into the blender and discard the skin. Add the sautéed onion and a cup of the vegetable broth in with the eggplant and blend until smooth.
Transfer the eggplant mixture into the large pot with the split peas. Add the remaining vegetable stock, bring to a gentle boil and remove from heat. Serve with shredded cheese on top.