Eggplant Soup

Ingredients

2 eggplants

olive oil

cumin or salt pepper to taste

1 diced onion

5 ribs - diced celery

2 cups of diced tomatoes (canned is fine)

1 oz thyme

2 tsp of paprika

salt and pepper to taste

3 TBSP garlic

1 quart of veggie or chicken stock

Topping

Mix 2oz Sour cream and 1 tsp garlic paste place into small zip lock and squeeze on top of soup and julienne basil for garnish

Instructions

1. Coat sliced eggplant with olive oil, season with cumin or salt pepper oven roast on 400 degrees for 20-24 minutes
2. In a large pot with 2oz olive oil, sauté onions and celery until translucent.
3. Add remaining ingredients and roasted eggplanr. Simmer for 20-25 minutes.
4. Remove the soup from the stove.
5. Blend the soup until smooth with an immersion blender or hand mixer.
6. Serve and garnish with suggested toppings.

(Photo and Recipe Submitted by Chief Chris, Fellow CSA Member)