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Eggplant and Roasted Red Pepper Soup

Eggplant and Roasted Red Pepper Soup

with Poached Eggs and Kale Chips
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
650 kcal
Protein
: 
29g protein
Difficulty
: 
Easy
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.
serving amount

1 unit(s)

Eggplant

125 g

Roasted Peppers

(Contains: Sulphites, Tree nuts, Fish, Milk, May contain traces of allergens)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

56 g

Kale, chopped

4.3 g

Italian Seasoning

(Contains: May contain traces of allergens, 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)

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

Prep
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. 
Start soup
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. 
Simmer soup
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. 
Make kale chips
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. 
Poach eggs
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.
Finish and serve
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. 
Meal right image

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