Eggplant Vegetable Soup

By á-29897

Ingredients

• 2 large eggplants (about 1 pound each) unpealed
• salt
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, grated
• 1 red bell pepper, chopped
• 3 tomatoes, sliced
• 1 L/4 cups vegetable stock
• 1/2 Tbsp red paprika
• 1/4 tsp cayenne pepper
• 1/2 Tbsp garlic powder

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from mariaushakova.com

Preparation

Step 1

1.Slice the eggplant across into several rings - about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
2.In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
3.Rinse the eggplant pieces, pat them dry with a paper towel and cut into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
4.Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 15 minutes to allow the flavors to combine. Turn off the heat and let it cool.
5.Once the soup is cool enough to handle, blend it using a blender or a food processor. Bring the blended soup to a simmer one more time and turn off the heat.