Eggplant Parmesan Soup Recipe

I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan.

I got the idea to make this soup when I was contacted by Whole Foods about a Parmigiano Reggiano promotion they were planning. I wanted to make something with the flavors of eggplant parmesan, but lighter and healthier. I used a few croutons and roasted the eggplant, instead of breading and frying it and skipped the mozzarella altogether. And you know what? It still pretty much has the flavor of eggplant parmesan! I thought I was being terribly original, but it turns out there are several eggplant parmesan soup recipes out there on the internets.

I topped my soup with a couple tablespoons of Pamigiano Reggiano. It's the cheese that really makes the soup into something special. It adds that distinctive flavor and texture. I'm sorry that you can't see in the photo that the soup has chunks of eggplant in it. You could puree it if you prefer a smoother soup. Also the croutons absorb a good bit of the soup and add even more body to it. Best of all, it's very healthy, so you can help yourself to a second bowl. I won't tell.

Eggplant Parmesan SoupMakes about 6 servings

Ingredients

1 large or 2 small eggplant cut in 1/2 lengthwise (about 2 lbs)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped

3 cloves garlic, minced
1 28 ounce can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano, grated

Croutons
Fresh basil leaves, optional

Instructions

Preheat oven to 450 degrees. Cut eggplant in half, lengthwise and place cut side down on a lightly greased foil-lined broiler pan. Roast for about 45 minutes, or until eggplant is tender. Allow eggplant to cool. Meanwhile heat olive oil in a large dutch oven over medium heat. Add the onions, sauté 5 minutes. Add the garlic and cook for another minute. Scoop out the eggplant from the shells and chop roughly, discard the shells. To the dutch oven add the chopped eggplant along with the tomatoes, water and salt, and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with croutons and two tablespoons of Parmigiano Reggiano. Garnish with torn basil, if desired.

Enjoy!

My thanks to Whole Foods for providing me a gift card and inspiring me to create this recipe

Chilled Corn Soup Recipe

It's not Summer until you've eaten a peach over the sink, nibbled on cherries, and enjoyed a stack of fresh blueberry pancakes. One of the most highly anticipated Summer treats aside from all the luscious fruit, is fresh corn. When I see Brentwood corn, I buy it. It's sweet, tender and pairs wonderfully with all types of shellfish, blueberries, lime and avocado.

Corn is high in starch and carbohydrates but it's also a good source of Vitamins B1, B5, and C, folate, dietary fiber, phosphorus, manganese and protein. I use white and yellow corn interchangeably. White seems a bit sweeter and yellow a has a rounder flavor, if that makes sense. Corn should be cooked as soon as possible, after it has been picked. It's particularly good in fritters, pancakes, succotash and salads. If you eat it on the cob, try squeezing lemon or lime juice over it and dipping it in something spicy like smoked paprika or chile powder. Another way to enjoy it is with crumbled Mexican Cotija cheese. Slather the hot cobs with mayonnaise and dip it in the cheese. Messy, but good.

At a recent visit to the delightful SolBar restaurant at Solage in Calistoga, I got a kick out of the menu which was divided down the middle into healthy dishes and indulgent ones. The soup of the day was a chilled corn soup and it had no cream in it. I was intrigued. After a little experimenting I found you can get the maximum flavor by limiting the ingredients to a minimum. This recipe is vegan and the exact amounts of salt and lime will vary depending upon how sweet the corn is; the sweeter the corn, the better the soup!

Note: I use a conventional blender, but I have a feeling that if you use a Vita-Mix you will get even better results! If you have one, try it and let me know.

Chilled Corn Soup with Avocado
Serves 4

Ingredients

6 ears of fresh shucked corn, yellow or white
2 limes
salt
1 avocado, pitted, peeled and diced

Instructions

Remove the corn kernels from the cob, using a chef's knife. Place the corn in a saucepan with enough water to cover and bring to a boil. Simmer until the corn is tender, just a couple of minutes, no longer. Strain the corn out of the water, reserving the water, and place in a blender. Puree the corn with enough water to give it a smooth texture. Strain the corn puree through a strainer and and add some of the reserved water to achieve the desired consistency. Squeeze the limes into the soup and salt to taste. Chill the soup then serve with a garnish of avocado.

Enjoy!

Lentil & Mustard Greens Soup: Hunger Challenge Recipe

I was really optimistic that I could make a successful lentil soup on a budget. I was pretty sure it would be tasty and it took very little time to make. It was filling and healthy and comforting. Lee said it was delicious. I used 2 bouillon cubes to try and get flavor into the soup, but what it really needed was spices and a bit of lemon juice. Some aromatics like carrots and celery would have been good too, but I was afraid it would push me over budget.



Lentil & Mustard Greens Soup
Total: $1.81 for 2 servings

Ingredients

8 ounces lentils 62.5¢
2 bouillon cube 28¢
1/2 organic onion 17¢
1 clove garlic 2.5¢
5 cups water
1 Tablespoon Smart Balance 9¢ (you could use butter or oil)
5 ounces, frozen mustard greens 62¢

Instructions

Chop the onions and garlic. Heat a large saucepan and add the Smart Balance. When melted, add the onions and cook stirring for 5 minutes over medium heat. Add the garlic, water, bouillon cube and lentils. Bring to a boil then reduce and simmer until lentils are tender but not mushy, about 25 minutes. Take the pot off the heat and mash some of the lentils using a potato masher, add more water if necessary and the mustard greens. Heat through and serve.

Rude awakening:
* I stayed just under budget, but there was no money for salad or a glass of wine, let alone dessert.

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