Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
Lightly spray with oil and bake 10 minutes in the middle rack.
Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
Remove the skin and cut the onion into small pieces. Add to bowl.
Cut the celery into small pieces. Add to bowl.
Peel and cut the potato into small pieces and place in a separate bowl.
Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
Place a stockpot over medium heat; add 2 tablespoons olive oil.
Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
Add the potato and broccoli stem. Cook for 5 minutes.
Add the broccoli florets. Cook for 5 minutes
Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
Remove from heat. Puree with an immersion blender, blender or food processor.
Stir in yogurt and Parmesan cheese.
Season to taste with salt and pepper.
Using the peeler, make long ribbons of purple carrots.
Serve
Ladle soup into individual bowls.
Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
