VEGAN

Eggplant Purée Soup

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This simple soup pairs well with natural yogurt or cream as a garnish, and if you want to enhance the flavor, you can add a splash of lemon juice directly to the bowl.

Ingredients

Eggplants - 21.2 oz
Minced garlic - 2 cloves
Chopped Sage Leaves - to taste
Olive Oil - to taste
Balsamic Vinegar - 1 tablespoon
Onion - 1 head
Water - 17 fl oz
Salt - to taste

Step by Step guide

Step 1

Peel the eggplants and cut them into half-moon slices about 1 cm thick. Peel and mince the garlic clove, and slice the onion into thin half-rings. Remove the leaves from the thyme sprigs.

Step 2

In a small skillet, heat olive oil over medium heat. Add the eggplant slices, thyme, and pour in the balsamic vinegar. Stir and add more olive oil. Sauté the eggplant slices on all sides.

Step 3

In a small pot, heat a little olive oil and sauté the chopped onion and garlic over low heat until softened (about seven to ten minutes). Add the roasted eggplant, pour in water, and bring to a boil. Simmer for twenty minutes, covered.

Step 4

Remove the pot from the heat and use an immersion blender to puree the contents. If desired, strain it through a sieve for a lighter consistency. Add more water or broth if needed, and season with salt and pepper to taste.

Step 5

The finished soup can be gently reheated over the flame, or you can serve it immediately – it is delicious both hot and warm. Garnish each serving with thyme leaves and serve.