Smoky Eggplant Soup Recipe
Embark on a culinary journey with this delightful Smoky Eggplant Soup, a dish that perfectly balances rich flavors and a comforting texture, making it an ideal choice for an appetizer or a light meal. This vegetarian soup highlights the smoky essence of roasted eggplant, enhanced by spices that create a warming and inviting dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant | 1 large |
| Vegetable Stock | 2 cups |
| Pepper Powder | 2 teaspoons |
| Cumin Powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Salt | To taste |
| Almonds (toasted) | 2 teaspoons |
| Oil | As needed |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 100 |
| Protein | 3 g |
| Total Fat | 5 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
Cooking Instructions
To prepare the Smoky Eggplant Soup, begin by preheating your oven to 180°C (350°F) for about 10 minutes, ensuring it reaches the desired temperature for roasting the eggplant. Take a fork and pierce the skin of the eggplant in several places; this allows steam to escape during roasting, preventing it from bursting in the oven. Lightly coat the eggplant with a bit of oil and sprinkle with salt to enhance its flavor. Place the eggplant directly on the oven rack and roast for approximately 25 minutes, turning it halfway through to ensure even cooking. Alternatively, you can also roast the eggplant over an open flame on a gas stove, rotating it frequently until the skin is charred and the flesh is tender.
Once the eggplant is done, remove it from the oven and set it aside to cool for about 20 minutes. This resting period allows the flesh to soften further and makes it easier to handle. Once cooled, carefully peel off the skin and remove any seeds, placing the soft pulp in a bowl. Using an immersion blender, purée the roasted eggplant until smooth, creating a velvety texture that will be the base of your soup. For added flavor and nutrition, feel free to incorporate any additional vegetables you prefer—such as carrots or bell peppers—during this blending process.
Next, transfer the eggplant purée to a saucepan and add the vegetable stock, stirring to combine thoroughly. Season the mixture with the pepper powder, cumin powder, and additional salt as needed. Heat the saucepan over medium heat, bringing the soup to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally, to meld the flavors together beautifully. Once heated through, remove the saucepan from the heat and your soup is ready to be served.
For an exquisite dining experience, serve the Smoky Eggplant Soup with warm garlic bread or pair it with your favorite pasta or salad for a complete meal. This comforting soup not only warms the heart but also tantalizes the taste buds with its smoky flavor profile, making it a delightful addition to your culinary repertoire.
Enjoy your creation, and share it with loved ones as a comforting starter or a cozy evening meal!
