Roasted Eggplant and White Bean Soup
Originally for today's post I wanted to feature a French onion soup-nothing too inventive, but a soup that I had never created on my own and one that I surely enjoy.Unfortunately, my not-so-reliable Caloric Ultra-Ray oven from the 1960s (one step above an easy bake oven) let me down, so the baking aspect, and thus, the French onion soup wasn't going to happen. I then thought about eggplant. I wanted to make a soup out of this hearty veggie for some time now, but due to the debunk oven I would have to pan fry it, which I wasn't 100% sure I wanted to do for this soup. Then all of sudden the pre-historic oven was up and running again (stomping my feet in rage had nothing to do with that), but the French onion concept seemed dull, or least not right for now compared to my new idea--roast the eggplant in olive oil, salt and pepper and fresh basil while a soup broth is cooking with white beans, onions, fresh mint, and some seasonings. I completed this by blending it all together and instantly one of my new favorite soupy's was created. Also, I didn't really set out for this, but dairy didn't seem necessary, so the soup is dairy-free, then I realized it's essentially white beans and eggplant, so it's also vegan, low-fat, and gluten-free, but certainly not free on flavor.