Creamy Japanese Aubergine Soup*
25min
Cold winters call for heat … in any way possible. That’s why this Japanese Aubergine soup just may offer the warmth you’ve been longing for.
Ingredients
- 2 large eggplants, sliced lengthwise
- 1/8 teaspoon cumin
- 2 stalks of celery, chopped
- 1 14-ounce can diced tomatoes
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- Chopped chives
- Spring of parsley chopped
- 2 sprigs cilantro
- 1 sprig thyme
- 1/8 teaspoon ground cayenne powder
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook60min
- Meal Time Lunch
- Serves 4
Instructions
Roast Eggplant:
- Preheat oven to 400 degrees Fahrenheit. Place eggplant (sliced lengthwise) on a foil-lined baking sheet. Rub with olive oil and ground cumin.
- Roast eggplant for 25-35 minutes, until they can be easily pierced with a fork. Using a spoon, remove eggplant meat from the skin. Set aside.
Prepare Soup:
- Heat 2 tablespoons virgin olive oil in a large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery and continue to cook, stirring occasionally, until soft.
- Pour in 1-2 cups chicken stock. Add diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
- Season with ground cayenne, salt & pepper.
- Bring soup to a low simmer and cook for 20-25 minutes.
- Using an immersion blender or stand blender and add butter, cream, and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in the pot and reheat to serve. Season and add a final splash of lemon.
- Garnish with fresh cilantro leaves.
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