Roasted Eggplant, Tomato And Fennel Soup With Parmesan Toasts Recipe
Recipe By Kitchen Nine
4.9
26 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Eggplant, Tomato And Fennel Soup With Parmesan Toasts Recipe
- 3/4 tablespoon Olive oil
- 1/4 Eggplant, halved lengthways
- 1 Medium Tomatoes
- 1/4 Large fennel, trimmed and cut into 6 wedges
- As required Mckenzie's sea salt grinder, to taste
- As required Mckenzie's whole black peppercorn grinders, to taste
- 1/4 Red Onion, Chopped
- 1/2 Cloves Garlic
- 1/4 liter Vegetable Stock
- 1/4 cup Mckenzie's red lentils, rinsed
- As required Creme fraiche and toasted fennel seeds, for serving
Nutrition
value
value
135
calories per serving
11 g Fat2 g Protein6 g Carbs6 g FiberOther
Current Totals
- Fat11g
- Protein2g
- Carbs6g
- Fiber6g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber6g
Fats
- Fat11g
Vitamins & Minerals
- Calcium37mg
- Iron2mg
- Vitamin A1618mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B955mcg
- Vitamin B120mcg
- Vitamin C51mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium52mg
- Manganese1mg
- Phosphorus44mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine