Eggplant Soup with Brown Rice

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Eggplant Soup with Brown Rice

 

2 eggplants

2 tsps. olive oil

1 green or red apple, quartered and cored

1/2 cup diced onions

3 cloves garlic, minced

2 tbsps. curry powder

1 t fennel seeds

3 tomatoes, cored and chopped

1/2 cup tomato puree

10 1/4 cups vegetable broth

1/3 cup uncooked brown rice

1/2 tsp. salt, or more to taste

2 carrots, diced

1 stalk celery, diced

1 to 3 drops hot chili sauce or more to taste

1 red or green apple, peeled, cored, and thinly sliced

1/4 cup chopped fresh flat-leaf parsley

 

Preheat the oven to 350 degrees.

Pierce the skin of the eggplants in several places with a fork. Place in a

shallow baking dish and bake, uncovered, for about 1 hour, until soft. Cool and

when cool enough to handle, quarter the eggplants, scrape out the pulp, and

discard the skin. Chop the pulp and set aside.

In a large pot, heat the oil over medium heat. Add the quartered apple, the

onions, and garlic and cook for about 5 minutes, stirring occasionally, until

softened. Stir in the curry powder and fennel seeds and cook, stirring, for 1

minute. Add the eggplant pulp, tomatoes, tomato puree, and 9 cups of the

vegetable broth. Simmer, partially covered, over medium-low heat for about 45

minutes, stirring occasionally, until the flavors are well blended. Set aside to

cool for about 15 minutes.

Meanwhile, in a small saucepan, combine the rice, the remaining 1 1/4 cups

broth, and the salt and bring to a boil over high heat. Reduce the heat to low

and simmer, uncovered, for about 35 minutes, until the rice is almost tender and

liquid is absorbed. Remove from the heat and let stand for 10 minutes.

In a blender or food processor, process the soup until smooth (this may have to

be done in batches). Return to the pot, add the carrots, celery, and chili

sauce, and simmer, uncovered, for 10 to 15 minutes, until the carrots and celery

are tender. Stir in the cooked rice. Taste and adjust the seasonings if

necessary. Ladle the soup into heated bowls and garnish with the apple slices

and chopped parsley.

 

 

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