Smoky Eggplant Soup Recipe
Smoked aubergine is blitzed to a smooth creamy soup and seasoned with a flavourful broth and roasted cumin seeds.
Smoky Eggplant Soup Recipe is a healthy way to consume aubergine in the form of a soup. The aubergine is smoked by roasting it in an oven and then blending it into a smooth paste. The soup is then seasoned with vegetable broth and some roasted cumin powder to enhance the flavor. The soup is served warm and best consumed during the cold winter season.
Serve the Smoky Eggplant Soup Recipe by sprinkling some toasted almonds for a healthy breakfast meal along with Whole Wheat Stuffed Bread Sticks Recipe.
If you are looking for more soup recipes here are some of our favourites :
0 M
45 M
45 M
4 Servings
Ingredients
- 1 Aubergine
- 2 cups Vegetable stock
- 2 teaspoon Black pepper powder
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Salt
- Salt , to taste For garnish
- 2 teaspoons Whole Almonds (Badam) , toasted
- Oil
How to make Smoky Eggplant Soup Recipe
To begin making the Smoky Eggplant Soup Recipe by preheating the oven at 180-degree celsius for about 10 minutes. Poke holes on the aubergine with the help of a fork so that it helps in cooking. Apply some oil and sprinkle some salt. Rest it on a tray, once the oven is heated, let the eggplant roast for about 25 minutes.
keep turning the aubergine so that it roasts evenly, bake until it is soft. Take it out and let it rest for about 20 minutes till it cools down. Remove the skin and take out all the seeds and retain only the pulp(flesh).
Using a hand blender, blend the roasted aubergine flesh to a smooth paste. You can also add in the vegetables that were used to make the broth.
Once done put it in a saucepan, mix it with the vegetable broth. season the soup with salt, pepper and cumin powder. Bring it to a boil and switch off the heat.
Serve the Smoky Eggplant Soup Recipe by sprinkling some toasted almonds for a healthy breakfast meal along with Whole Wheat Stuffed Bread Sticks Recipe.
