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Roasted Eggplant & Kale Soup

Roasted Eggplant & Kale Soup

For a quick but hearty, deeply flavored vegetarian soup, we combined the meaty taste of eggplant with a potent combination of spices: cumin, coriander, ginger, garlic, and Aleppo pepper. We diced the eggplant and browned it before setting it aside. Adding more oil to the Dutch oven, we bloomed the spices, garlic, and ginger in it.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 6 tablespoons extra-virgin olive oil divided
  • 1¼ pounds eggplant cut into ½-inch pieces
  • 2 garlic cloves minced
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1 teaspoon grated fresh ginger
  • ¾ teaspoon ground dried Aleppo pepper divided
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon table salt
  • ¼ teaspoon pepper
  • 3 cups vegetable broth
  • 1½ cups water
  • 2 ounces 2 cups baby kale, chopped coarse
  • ½ cup whole Greek yogurt
  • 2 tablespoons sliced almonds toasted
  • 2 tablespoons minced fresh cilantro

Method
 

  1. Heat ¼ cup oil in Dutch oven over medium-high heat until just smoking. Add eggplant and cook, stirring occasionally, until tender and deeply browned, 6 to 8 minutes; transfer to bowl.
  2. Combine garlic, coriander, cumin, ginger, ½ teaspoon Aleppo pepper, cinnamon, salt, and pepper in small bowl. Add remaining 2 tablespoons oil and garlic mixture to now-empty pot and cook over medium heat until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook until flavors meld, about 15 minutes.
  3. Off heat, stir in kale and eggplant along with any accumulated juices. Let sit until wilted, about 2 minutes. Season with salt and pepper to taste. Dollop each portion with 2 tablespoons yogurt and sprinkle evenly with almonds, cilantro, and remaining ¼ teaspoon Aleppo pepper before serving.