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Easy Mediterranean Eggplant Soup

Easy Mediterranean Eggplant Soup

with Crumbly Cheese & Toasted Almonds

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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.

Tags:Under 30g carbsVeggieQuick Prep
Allergens:Tree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1

courgette

1 punnet

cherry tomatoes

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

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

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)858 kJ
Fat8.9 g
of which saturates4 g
Carbohydrate17.6 g
of which sugars13.7 g
Dietary Fibre7.7 g
Protein10.3 g
Sodium1651 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• While the veggies are roasting, finely chop garlic. Finely chop silverbeet.

3

• 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.

4

• Divide Mediterranean eggplant soup between bowls. • Crumble over cheese. Top with toasted almonds and a pinch of chilli flakes (if using).