Nutritionist's Pick: Eggplant and Roasted Pepper Soup
with Poached Eggs and Kale Chips- Egg
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Eggplant • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Grade A egg • Kale • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
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
1 unit(s)
Cannellini Beans
2 unit(s)
Garlic, cloves
2 unit(s)
Egg
(Contains: Egg)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- 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.
- Heat a large pot over medium.
- When the pot is 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.
- To the pot, add roasted peppers, cannellini beans with their liquid, crushed tomatoes, 1 cup (2 cups) water and Italian Italian Herb Spice Blend.
- Reduce heat to medium-low. Simmer for 12-14 min, stirring often, until cannellini beans are tender.
-
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. (TIP: Keep an eye on kale so it doesn't burn!)
- Meanwhile, to a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Bring to a boil over high.
- Once boiling, 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 carefully transfer eggs to a paper towel-lined plate. Cover to keep warm.
- Carefully remove the large pot with soap from 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 bowls with poached eggs and kale chips.
