Have you ever just cooked something and then been shocked at the result? In a good way?
I made this soup on a complete whim this weekend and I’m now in love with it. In LOVE! I just finished the last bowl and I can’t lie, I’m sad. There’s no doubt I will be making it again VERY soon.
The story is actually pretty funny. See, my friend asked if I’d like her CSA share last week. She stopped by with bags of fresh produce and I happily accepted without having a clue what to do with it. Some of it was easy to gobble up like the kohlrabi, which both kids devoured. The broccoli got roasted for a dinner side dish and the lettuce has made great salad and wrap containers. That left the tomatoes, eggplant and peppers.
I woke up Sunday morning with a soup craving and an itching to cook and that’s when the soup idea hit me.
But eggplant? In a soup? I wasn’t sold. I didn’t want that mushy texture. It’s just not my thing. And that’s when the roasting-puree idea hit me!
I decided to dig out all the Indian spices I could find in my pantry and I ended up with these…
Side note/Tip: Always walk down the spice aisle at the grocery store and look for sales. That’s how I get “the good stuff” now and then. Because, honestly, I can’t drop more than a few bucks on spices and some of those bad boys are EXPENSIVE. Just pick up what’s on sale now and then and you can end up with a pretty well-stocked pantry!
While this was cooking, my house smelled amazing. Every spoonful of this soup had me smiling. It’s seriously a warm bowl of yummy goodness.
Here’s what I did…
- 3-4 small eggplant
- 2 small peppers
- 2 medium-large tomatoes
- 1 tbsp olive oil
- 2 medium yellow onions, chopped
- 2 carrots, chopped
- 4 cups (32 ounces) chicken stock (use veggie for vegetarian)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 cup water
- Cilantro for garnish (optional)
- Feta cheese for topping (optional)
Preheat the oven to 450 degrees.
Slice the eggplant about 1/4-inch thick and lay them out on a lined cookie sheet sprayed with cooking spray. Sprinkle with salt.
Roast the eggplant for about 20 minutes. You can pop the peppers in at this time, too.
Prepare the tomatoes the same way and roast them for 20 minutes as well.
While the veggies are roasting, start the soup base by heating 1 tablespoon of olive oil in a stock pot. Sauté the onion and carrots with a little salt.
Once the onion starts to caramelize and darken, add the stock and spices. Simmer.
After 20 minutes, the eggplant will have shrunk down a fair amount.
The tomatoes, too.
Cut the whole roasted peppers.
Add all the roasted vegetables to the simmering stock. Raise the heat and bring to a boil. Then lower heat to a simmer and puree.
I added a cup of water to get the consistency I wanted as it reduced a bit during cooking.
Simmer until you’re ready to serve.
I added a little cilantro for garnish but then the next day I had an epiphany.
Feta! It was a great addition!
WWPP are based on Nutritional Information. Count as you see fit.
|Servings||Amt per Serving|
|6||1 cup (not including any garnish)|
|98||3g||6g||old: 1||new: 2|