eggplant soup

A smoky, delicious, creamy and healthy roasted eggplant soup flavored with the Middle Eastern spice mix, za&#39;atar.

Roasted Eggplant Soup

eggplants

tbsp cashews ((optional))

onion

garlic ((peeled))

cumin

½ tsp cayenne ((or red pepper flakes))

vegetable stock ((or water))

lemon

tbsp za'atar

parsley ((chopped))

Salt and black pepper

Roast

Have the eggplants lengthwise, then place them cut side down on a baking sheet covered with aluminum foil or parchment paper. Roast for 30 minutes in a 425 degree oven, or as long as it takes for a fork to pierce all the way through the center without any resistance. When cool enough to handle, chop the eggplant into large pieces.

Blend

Blend the cashews with ¼ cup water into a very smooth paste. Set aside.

Simmer

Place the onions and the garlic in a large pot with a pinch of salt and 1/4 cup vegetable stock or water. Cover and bring to a boil over medium heat. Lower the heat and simmer for 10 minutes.

Spice

Add the roasted eggplant to the pot along with roasted ground cumin, salt and ground black pepper. Add 3 cups water.

Stir in the cayenne and turn off the heat. Transfer the soup to a blender and carefully blend until very smooth. You can also use an immersion blender instead to puree the soup.

Heat

Return the blended soup to the pot and add more stock or water if needed to adjust the thickness of the soup to your liking. Stir in half the cashew cream. Bring the soup back to a simmer and stir in the lemon juice, parsley and za&#39;atar. Check seasoning and turn off heat.

Serve

Ladle the eggplant soup into bowls and stir in some cashew cream into each bowl before serving. You can also sprinkle some za&#39;atar or garnish each bowl with a sprig of parsley.

Lent is as great reason to dig around the golden cookbook for some delicious meatless dishes.

Eggplant Soup with Lentils

eggplants - 3

lentils - 4/5 cup (200 g)

tomatoes - 3

onions - 1 head

parsley - 1 bunch

black pepper

salt

Boil the lentils until softened. In the meantime, heat the oil and braise the finely chopped onions. 

Once softened, add the diced eggplants, salted and drained of the bitter juice ahead of time. 

Saute until they soften and add them to the lentils, from which you've drained part of the broth. 

Season with salt and black pepper and boil about 10 min. on low heat. Add the finely chopped tomatoes and chopped parsley and boil another 5-6 min.

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Roasted Eggplant Soup

Eggplant Soup with Lentils

Top 2 eggplant soup recipes from across the web

The most viewed eggplant soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Eggplant Soup

Eggplant Soup with Lentils

The most viewed eggplant soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine