Creamy Eggplant and Pepper Soup
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Creamy Eggplant and Pepper Soup
Ingredients
- Ramiro Pepper - 2.1 oz
- Eggplants - 9.9 oz
- Chicken Broth - 13 fl oz
- Spanish onions - 1 piece
- Garlic - 2 cloves
- Ginger - 0.2 oz
- Carrot - ½ piece
- Red Wine Vinegar - ½ teaspoon
- Sumac - ½ teaspoon
- Salt - to taste
- Pizza Mozzarella Cheese - 3.5 oz
Step by Step guide
Step 1
Make small punctures in the eggplant with a fork.
Step 2
Peel the onion and garlic. Peel and slice the ginger thinly.
Step 3
Cut off the base of the pepper and insert the ginger and garlic inside.
Step 4
Wrap the vegetables in foil and place them in a preheated oven at 356°F for 40 minutes.
Step 5
Once cooked, let the vegetables cool slightly and remove the skin from the ramiro pepper and eggplant.
Step 6
Chop them roughly.
Step 7
Place the chicken broth with the carrot on medium heat, add the roasted vegetables. Season with salt.
Step 8
Once the broth is heated, remove from heat. Blend with an immersion blender until smooth. Season with sumac and salt.
Step 9
Add the wine vinegar. Blend again.
Step 10
Cut the cheese into small cubes.
Step 11
When serving, add cheese to each portion.
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