Roasted Eggplant Soup
You had me at ‘roasted eggplant’.
Ingredients
2 (About 950 g) Medium Eggplants, cubed (1 inch)
1/2 tsp Ground Cumin
¼ tsp Sea Salt
4 Tbsp Olive Oil
1 Large Yellow Onions, peeled and finely shopped
2 Cloves Garlic, peeled and chopped
1 Large Potato, peeled and diced
2 Tins/Cans (794/28 oz)) Diced/Chopped Tomatoes
4 Cups Chicken or Vegetable Stock
A handful Fresh Coriander, chopped
1 tsp Ground Cumin
¼ tsp Smoked Paprika Sea Salt
Freshly Ground Black Pepper
Method
Preheat the oven to 450˚F.
Toss the eggplants with ½ tsp cumin, sea salt, and 2 Tbsp of olive oil in a large baking tray. Roast in the oven for about 30 to 35 minutes or until soft.
Heat the olive oil in a large pot; add onion and garlic with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in the eggplants, potato, tomatoes, coriander, cumin, and paprika. Sauté the mixture for about 3 to 5 minutes, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer for about 30 to 40 minutes.
Allow the soup mixture to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm with some crusty bacon toast.
Serves 6
