Discover bold layers of flavor and creamy smooth texture (without the cream!) in this Eggplant Leek Soup Recipe
There are a few things about growing up in Massachusetts that I wouldn’t trade for the world.
Cape Cod is one of them.
I was so excited when I got to bring my daughter home with me for a visit.
(Yikes – my hair was not at its best that day, but my daughter sure looked psyched.)
I have such amazing memories of this marsh in Sandwich, Cape Cod. My family and I would pull up in our campers, sit along the marsh and spend the entire day. Back then you didn’t have to pay to get in and it was a hidden town treasure instead of a tourist destination.
The reason this trip was so special was because I finally had my little girl after TONS of problems.
I lost my first baby, Keira, at 8 months pregnant and had two miscarriages after that. Before I had my daughter I created a “Vision Board”. I pasted a photo of a healthy baby girl and a picture of a baby in Cape Cod. I dreamed of bringing her back home to Cape Cod to visit.
Both came true! In this photo, my mom’s best friend Martha got to meet her!
Almost every year we fly up to stay at Martha’s beautiful Cape Cod cottage. I love the weathered shingles, hydrangea and smell of the salty sea.
Every single morning I pushed my baby girl in her stroller on the short walk to the ocean. The air is always so cool and breezy – even in the summer. Look at the view we’re rewarded with!
My mom’s best friend is Martha, and her daughter, Jenny, is my best friend. We’ve been friend since we were babies and still keep in touch through email, phone and facebook. It’s nothing like getting together in person though. I’m so thankful for her sweet self!
Below is a snapshot of the house I grew up in. It looks WAY different. Visiting was bittersweet.
It used to be “the white house with yellow shutters”.
……and Jenny’s house was close by, so we could run to each other’s house to play.
I’ll admit I don’t miss the long, cold winters, but there were many memories I treasure and experiences I’m so thankful for.
It was on this trip that Jenny told me about an incredible soup that Martha makes. She cooks up huge batches and freezes it.
I can see why it’s Jenny’s favorite soup…..eggplant, garlic, onion, leeks and red wine give this soup a hearty texture and flavor but it’s actually super light!
I guestimated at the serving size but this makes a lot.
Eggplant Leek Soup
Inspired by my mom’s best friend Martha
Serves 8 – 10
Vegan, Gluten Free
2 Tbsp avocado oil, or oil of choice
1 large leek, chopped
1 bell pepper, seeded and chopped
3 onions sliced
2 lg. for 4 small eggplants diced, skin on
1 Tbsp chopped garlic, (about 4 lg cloves)
1 can whole tomatoes, undrained
1 bay leaf
1/2 Tbsp salt, or to taste
1 dash red pepper flakes
2 Tbsp Earth Balance Butter
3/4 cup red wine
3 cans vegetable broth
1 Tbsp fresh thyme or 2 tsp dried
Fresh ground pepper to taste
1 Tbsp cocoa power
Juice of 1 lemon
1. Preheat a pan over medium high heat. Add 2 Tbsp oil; sauté leeks, onions, eggplants and bell pepper until softened, about 7 minutes; add garlic, saute an additional 2 minutes; add all ingredients except cocoa powder, Earth Balance butter and lemon juice; reduce heat and simmer 30 minutes to 1 hour. Add butter and cocoa powder; cook an additional 5 to 10 minutes; stir in lemon juice; purée until smooth.
Amount Per Serving
Total Fat 6.8 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.6 g
Cholesterol 0.0 mg
Sodium 862.8 mg
Potassium 542.9 mg
Total Carbohydrate 21.6 g
Dietary Fiber 5.5 g
Sugars 3.4 g
Protein 3.0 g
Vitamin A 19.0 %
Vitamin B-12 0.0 %
Vitamin B-6 16.5 %
Vitamin C 44.7 %
Vitamin D 0.0 %
Vitamin E 3.0 %
Calcium 5.4 %
Copper 10.2 %
Folate 15.4 %
Iron 10.6 %
Magnesium 11.0 %
Manganese 31.5 %
Niacin 6.6 %
Pantothenic Acid 5.1 %
Phosphorus 7.3 %
Riboflavin 5.4 %
Selenium 2.0 %
Thiamin 9.0 %
Zinc 3.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.