Easy Mediterranean Eggplant Soup
with Crumbly Cheese & Toasted Almonds
Settle in for a cosy night with this hearty (and low-carb) roasted eggplant and cherry tomato soup. Full of colourful veggies and classic Mediterranean flavours, the meal gets an extra boost with addictive morsels of crumbled Greek-style cheese.
This recipe is under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
courgette
1 punnet
cherry tomatoes
1 packet
flaked almonds
(Contains Almond; )
1 packet
Silverbeet
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
vegetable stock powder
1 pinch
chilli flakes
2 clove
garlic
50 g
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/200°C fan-forced. • Cut eggplant and courgette into bite-sized chunks. Place eggplant, courgette and cherry tomatoes on the lined oven tray with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Season with salt and toss to coat. • Roast until tender, 15-20 minutes. In the last 3-4 minutes of cook time, add flaked almonds to the side of the tray and toast until golden.
TIP: Adding enough oil will ensure the eggplant softens in time.
• While the veggies are roasting, finely chop garlic. Finely chop silverbeet.
• When the veggies have 5 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring, until fragrant, 30 seconds. Add water, vegetable stock powder and brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies and silverbeet and cook until wilted, 2-3 minutes. Season to taste.
• Divide Mediterranean eggplant soup between bowls. • Crumble over cheese. Top with toasted almonds and a pinch of chilli flakes (if using).