SPICY ROASTED RED PEPPER AND EGGPLANT SOUP
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!
Provided by Starrah
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425F/220°C.
- While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
- Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
- Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
- Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
- Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
- Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
- Add the hot chili or chili powder, and cook for few quick minutes.
- Add the eggplant, red peppers, thyme, and paprika, and stir.
- Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
- In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
- Add more stock to adjust the consistency if you need to.
- Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
- Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #holiday-event #vegetarian #winter #dietary #spicy #thanksgiving #seasonal #taste-mood #4-hours-or-less
You'll also love
Mustafa Shiekh
[email protected]I'm going to pin this recipe so I can make it later.
Go Prem
[email protected]This soup looks amazing! I can't wait to give it a try.
Illuminati Free Uganda
[email protected]I'm adding this soup to my list of recipes to try.
Ramees Marwat
[email protected]This soup sounds delicious. I'm going to make it for dinner tonight.
Stella Kwofie
[email protected]I can't wait to try this soup. It looks so good!
Josie Cudal
[email protected]This soup is a great way to use up leftover roasted red peppers and eggplant.
Glenn Starkey
[email protected]I'm not a big fan of eggplant, but this soup changed my mind. It's so delicious!
Aakashanita Karki
[email protected]This soup is so easy to make, yet it tastes like it came from a fancy restaurant.
Orpon Islam
[email protected]I love the smoky flavor of the roasted red peppers and eggplant. It really makes this soup special.
Kitten Perfect
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Kubura Munir
[email protected]I'm so glad I tried this soup. It's now one of my favorites!
Hamid Mukhtar
[email protected]This soup is a must-try! It's so easy to make and it's absolutely delicious.
Jessica Hutchison
[email protected]This soup is amazing! It's so flavorful and has just the right amount of spice. I love the roasted red peppers and eggplant.
Marie Butler
[email protected]This soup is delicious! I love the combination of roasted red peppers and eggplant. It's also very easy to make. I will definitely be making this again.
Erick Laurenco
[email protected]I'm not usually a fan of eggplant, but this soup changed my mind. The eggplant was roasted to perfection and it had a wonderful smoky flavor. The soup was also very flavorful and had just the right amount of spice.
Muwanguzi Joseph
[email protected]This soup is so easy to make and it's absolutely delicious. I love the smoky flavor from the roasted red peppers and eggplant. It's the perfect soup for a cold winter day.
Apple Kapo 83337829
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! The roasted red peppers and eggplant gave it a unique flavor that everyone enjoyed.
Shjking One
[email protected]This soup was amazing! I followed the recipe exactly and it turned out perfect. The roasted red peppers and eggplant were so flavorful and the soup had just the right amount of spice. I will definitely be making this again.
Lojy Hani
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's so easy to make and always turns out delicious. I love the combination of roasted red peppers and eggplant, and the spices give it a nice kick.
Shalayna Scott
[email protected]This soup was a hit! The flavors were so rich and complex, and the roasted red peppers and eggplant added a lovely smoky flavor. I served it with a side of crusty bread and it was the perfect meal for a cold night.