Directions:
- Preheat oven to 425
- Put eggplant, onion and peppers on baking sheet with olive oil
- Sprinkle with half of spice mixture
- Turn over after 10 minutes and repeat with oil and spice mixture
- (This can be done on the grill too)
- Put into food processor and process until finely blended
- In a large saucepan, add vegetable mixture to stock and cream
- Cook over medium heat until heated through, about 5 minutes
- In skillet, melt butter
- Add flour tand stir to make roux
- Add gradually to soup until desired consistency
- Serve with dollop of sour cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.83 Kcal (2696 kJ) | ||
| Calories from fat | 478.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.13g | 82% | |
|---|---|---|---|
| Cholesterol | 154.34mg | 51% | |
| Sodium | 679.19mg | 28% | |
| Potassium | 518.12mg | 11% | |
| Total Carbs | 34.81g | 12% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 10.02g | 20% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 9.6mg | 53% | |
| Calcium | 134.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 153.48 Kcal (643 kJ) | ||
| Calories from fat | 113.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 82% | |
|---|---|---|---|
| Cholesterol | 36.79mg | 51% | |
| Sodium | 161.91mg | 28% | |
| Potassium | 123.51mg | 11% | |
| Total Carbs | 8.3g | 12% | |
| Sugars | 1.86g | 31% | |
| Dietary Fiber | 1.2g | 20% | |
| Protein | 2.39g | 20% | |
| Vitamin C | 6.2mg | 44% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 2.3mg | 53% | |
| Calcium | 32mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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