I think October should be national soup month! Because soup is super delicious and easy to make and everyone seems to crave it when the chilly weather comes!! You can add different ingredients too like beets and eggplant😉 Makes a nice creamy soup almost like a tomato soup!

Eggplant and Beet Creamy Soup (print here)

Ingredients:

3 medium eggplants

2 beets

2 cups chicken broth

1 cup water

½ onion

1 clove garlic

3 tbsp. basil

1 tbsp. Italian seasoning

½ tsp. salt

½ tsp. pepper

Optional: 1/2 cup nutritional yeast for cheesy flavor

Directions:

1. Preheat oven to 400 degrees
2. Cut eggplants into rounds and place on a parchment lined pan
3. Cut beets into ½ inch chunks and place onto a parchment lined pan. Wrap onion and garlic in tin foil and place on same pan
4. Put both pans into oven for 30-40 minutes. Eggplant will be done sooner than beets.
5. Place eggplant into blender and blend until slightly chunky. When beets are tender, add them to the blender. Add garlic and onion and blend until completely smooth
6. In a medium saucepan, add water and broth. Add blender ingredients and stir well. Add all seasoning. Stir and warm until ready to eat