Eggplant and Roasted Red Pepper Soup
with Poached Eggs and Kale ChipsCalories
:
650 kcalProtein
:
29g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Very High Fibre
High Protein
Allergens:
- Egg
- Milk
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Triticale
- Wheat
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit(s)
Eggplant
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Kale, chopped
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
1 unit(s)
Cannellini Beans
2 unit(s)
Garlic, cloves
2 unit(s)
Egg
(Contains: Egg)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Calories650 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate81 g
Sugar29 g
Dietary Fiber26 g
Protein29 g
Cholesterol225 mg
Sodium1340 mg
Trans Fat0.5 g
Potassium2050 mg
Calcium400 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut eggplant into 1-inch pieces.
- Peel, then mince or grate garlic.
2
- Heat a large pot over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then eggplant and garlic.
- Cook for 4-5 min, stirring often, until eggplant is tender. Season with salt and pepper.
3
- To the pot, add roasted peppers, cannellini beans along with their liquid, crushed tomatoes and 1 cup (2 cups) water.
- Add Italian Seasoning.
- Reduce heat to medium. Cook for 12-14 mins, stirring often, until cannellini beans are tender.
4
-
To a parchment-lined baking sheet, add kale and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then massage to coat. Roast kale in the top of the oven for 4-5 min, until crispy.
5
- Meanwhile, bring a medium pot with 6 cups water and 1 tsp salt to a boil (use same for 4 servings).
- Reduce heat to medium.
- Crack each egg into a small bowl or ramekin. Swirl boiling water in a circular motion to create a vortex.
- One at a time, add eggs to the swirling water. Cook for 3-4 min, occasionally stirring water in the same circular direction, until eggs are softly set and whites are opaque.**
- Use a slotted spoon to transfer eggs to a paper towel-lined plate. Cover to keep warm.
6
- Carefully remove the large pot from the heat. Using a hand blender, blend soup for 1 min, until creamy. Season with 1/4 tsp (1/2 tsp) salt and pepper.
- Divide soup between bowls. Top with poached eggs and kale chips.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the soup bland or too tomato-heavy, while others enjoyed the taste. Consider adjusting seasoning to personal preference.
- Ease of prep: The recipe was straightforward to make, with one reviewer noting it could be prepared easily every week.
- Suggestions: Add garlic toast, croutons, or rolls to complement the soup. Consider thinning the consistency with additional liquid for a more soup-like texture.
- Portions: The recipe provided good portion sizes, with one reviewer getting four servings from the dish.
- Variations: Try adding cheese to melt into each serving for extra flavour, or incorporate chopped kale directly into the soup.
