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VEGAN: Roasted Eggplant And Red Pepper Soup

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* Exported from MasterCook *

 

Roasted Eggplant And Red Pepper Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 43

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

quartered lengthwise

(about 1 pound each)

2 medium red bell peppers

quartered lengthwise

(about 6 ounces each)

6 large clov garlic -- peeled

4 tablespoons extra-virgin olive oil

1 large finely chopped onion -- (about 10 ounces)

1 small finely chopped carrot -- (about 2 ounces)

3 medium ripe tomatoes

(about 8 ounces each)

peeled and seeded and chopped

2 bay leaves

1/2 teaspoon cumin seeds

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme leaves

Salt and freshly ground black pepper -- to taste

8 cups vegetable broth

preferably Microwave Vegetable Broth

(see separate recipe)

OR low-sodium canned

1/8 teaspoon cayenne pepper -- to taste (optional)

1/2 cup chopped fresh cilantro -- (optional)

1 tablespoon fresh lemon Juice -- (optional)

 

MAKES 6 SERVlNGS

 

This exotic Middle Eastern-style soup, at once smoky and spicy, easily

becomes a main course served with the Romaine Salad with Lemon-Date

Dressing and Garlic-Herb Pita Toasts (see separate recipes). When roasting

the vegetables, the idea is to soften and slightly char them, not

completely blacken them, as they will finish cooking in the soup.

 

Preheat the oven to 400F (205C). Lightly oil 1 large or 2 medium baking

sheets and set aside.

 

Rub the cut sides of the eggplants, the skin sides of the bell peppers, and

the garlic with 1 tablespoon of the oil. Arrange the eggplants and

peppers, skin side up, on the prepared baking sheet. Add the garlic.

 

Roast until the garlic is browned and softened, turning once, about 15

minutes; the peppers are blistered and beginning to char, about 20 minutes;

and the eggplants are softened, slightly wrinkled, and beginning to char,

about 30 minutes. Place the peppers in a paper bag, twist to close, and

set aside for 20 minutes. Set the eggplant and garlic aside to cool.

 

When the eggplants are cool enough to handle, peel away the skin. Coarsely

chop and set aside. Peel off the skins of the peppers with your fingers or

with a small paring knife. Coarsely chop and set aside. Chop the garlic

and set aside.

 

Meanwhile, in a large stockpot, heat the remaining oil over medium-low

heat. Add the onion and carrot and cook, stirring occasionally until very

soft but not browned, 10 to 15 minutes. Add the tomatoes, bay leaves,

cumin seeds, oregano, thyme, salt, and pepper. Bring to a brisk simmer

over medium-high heat, stirring constantly. Add the broth and bring to a

boil over high heat. Reduce the heat, cover, and simmer gently for 15

minutes. Stir in the roasted eggplant, bell peppers, garlic, and cayenne,

if using. Bring to a brisk simmer over medium-high heat. Reduce the heat,

cover, and simmer gently for 15 minutes.

 

Remove and discard the bay leaves. Working in batches, transfer the soup

to a food processor fitted with the metal blade or to a blender. Process

or blend until smooth and puréed. Return to the stockpot and reheat over

low heat, stirring occasionally. Season with additional salt and pepper,

if necessary. Stir in the cilantro and lemon juice, if using, just before

serving. Serve hot.

 

Advance Preparation: The cooked soup, without the optional cilantro and

lemon juice, can be held over very low heat for one hour before

serving. The cooled soup, without the cilantro and lemon juice, can be

stored, covered, in the refrigerator for up to twenty-four hours. Reheat

over low heat.

 

Per Serving: Calories 237, Protein 18 g, Total Fat 10 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 23 g, Dietary Fiber 11 g, Sodium 707 mg

 

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