5 from 6 votes
Roasted Eggplant Split Pea Soup
Creamy split pea and roasted eggplant soup.
Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Servings:
4
servings
Calories:
379 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 cups split peas dry
- 6 cups water
- 2 eggplant large
- 3 tablespoons olive oil separated
- 1 teaspoon salt or to taste
- 2 teaspoon rubbed sage
- 1 red onion
- 3 cups vegetable broth
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.
Cup of Yum
Nutrition Information
Serving
1of 4
Calories
379kcal
(19%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
10g
(15%)
Fiber
25g
(100%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 379
% Daily Value*
| Serving | 1of 4 | |
| Calories | 379kcal | 19% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Fiber | 25g | 100% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.