Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through. I adore the idea of roasting all the vegetables before putting them in the soup. This needs to change asap ;). It got so yummy gooey so I just squished out the garlicy paste into the soup. Cool slightly. Third, when the eggplant are almost done, place the tomatoes in the oven for roasting. (Obviously next time I’ll have to insist my mother carry specimen cups in her purse when visiting a casino. 1/4 cup water. Apparently a memo went out that this was Eggplant Time, even though eggplant season is coming to an end. So instead, had everything cubed! I will definitely be making this again. I love your column! Reporting back: Thanks for being a constant source of kitchen inspiration. I made a triple batch (for freezing) took it a little bit in the Indian direction by adding two tsp of curry powder, 2 tsp cumin and 1 tsp turmeric. and adding smoked paprika helps with the spiciness and improves the color. Thanks for the recipe! Inspired by one of Ottolenghi’s recipes (Bulger with tomato aubergine and preserved lemon), I used 1 1/4 tsp ground allspice in place of the thyme. Delicious! I love the shots, side by side, of the roasted veggies before and after. Now I feel like eggplant soup is stalking me and I might just need to make it! This was DELICIOUS!!!!!! What if, instead of peeling the garlic, you just cut the top off a whole head and roasted it along with the veggies for the whole time? The intensity with which I like it continues to surprise me. I saw this the other day and I remembered this post and I had to share. Wonderful!!! Absolutely fabulous! Thyme pesto or some of the summerpesto from the freezer. I guess this must be on my try next list then. I only puréed the eggplant pulp with a bit of the broth, left remaining veggies in tact since I like texture. I made this exact soup a month or two ago and I myself did a ton of “hemming and hawing” over it. By way of breaking the cycle – I think I’ll make this yummy for soup for dinner tonight! I made a version of this using curry paste and Asian, non sweet coconut milk and steeped just a ,little lemongrass and Ginger in the veg stock. This looks delicious, but I don’t think my farmshare is sending me any more eggplants. For the chicken stock, I used two tetra packs of purchased chicken broth, so I simmered the soup longer than recommended to reduce. And I love pureed soups like this – definitely seems like a Fall recipe! Roast the garlic cloves in their skins with the rest of the vegetables, then peel. and I looouvve eggplant — which cream definitely would have helped. I’ll be passing it on to friends. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. Re Ottolenghi – I am SO glad you know (and like) this book! :). We also got two large bright red peppers in our box, so we decided to substitute those for the tomatoes, which we didn’t have on hand. I’m so obsessed with eggplant right now. Thanks! This was perfect for lunch today. Yummiiii!!! I love making soup. Instead of goat cheese, topped with a dollop of sour cream and served with warm Nann bread. I was delighted to find 6 yrs after your original post, people are still excited about this recipe. I’m much more a baker than a savoury cook, so I’d be way too lazy to try something as far-out (for me) as this, but the photo of the soup made me think immediately of brown lentil soup, made with brown lentils (obviously), rice for added creaminess, cumin, lemon juice, olive oil and parsley. This might make you feel better (or worse!) This post reminded me that they make an excellent fish soup much the same way (minus the eggplant) in the remote corners of Bulgaria (where I come from). A recipe note – it’s not clear enough that you should add the garlic back in before processing. Making this tonight! No cream in sight, which was a relief. I know you get this a lot, but thank you for your creativity, inspiration and charm. I made this last night and it went perfectly with the Cauliflower and Parmesean Cake I made the night before, which really DOES taste even better the next day!If anyone had told me a year ago that I’d be eating and loving cauliflower AND eggplant I would have said they were crazy. Usually they are $3.99 each. for the whole time and used one cup less broth. We are going to have this soup tonight! *What is it? Adjust the curry powder depending on how much heat you want. I did, but my mother was unsure. A delicious, flavorful soup. Added coriander, chili flakes, lemon and almond slivers. What a great fall soup! Now…ratatouille, or this delectable looking soup? I’ve made this four or five times now, with alterations to be vegan-friendly (so no feta; soy milk instead of cream). Thanks, Deb. Roasting the eggplant brings out such delightful flavors!! I am going to make this tonight to try and induce my labor, this is a great alternative to eggplant parmesan! Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. I garnish with cubed Panela cheese and pepitas. Now that it is definitely soup weather this is a great way to use the end of season eggplants and tomatoes from the CSA. Agreed. My variation was just what I said before, a stock flavored heavily with lemon and thyme (and some paprika and black pepper and other seasonings I don’t remember) but I think what really did it was, I added a good tablespoon of sugar to the pot. And yes, I’m already getting my adorable payback.) Required fields are marked *. Post was not sent - check your email addresses! A great recipe using so little cream, definitely a must try. (Nothing new! Love the pic of the escapee…he is so dang cute! It was awesome! I spent an unseasonably cold and rainy Sunday making this last weekend, and my apartment smelled so beautifully welcoming for the next day. I’ve made many roasted veggies soups which have always been worth the effort but not tried using aubergine before. I know that such things are to taste, particularly in soup, but a range would be nice. Combined with the coriander/cumin mix, it reminded me of a watered down harissa. One question: when do you add the roasted garlic back? (1″) on top of soup for flavor and presentation. I didn’t mind the color at all – but then I am a blended soup person and that tends to happen. Unfortunately, my plants did not do well this year. anne — You can, it just may not get as smooth. I am going to experiment with texture & spices because my sons & husband have recently become eggplant fans and I’d love to rock their world with a yummy soup! “A squeeze of lemon juice!” I rambled. For a similar version of this soup with the chunkier texture and spice that your mum was looking for (with the addition of crispy chickpeas) you could cross-reference with this recipe: http://localkitchen.wordpress.com/2010/09/20/roasted-tomato-eggplant-soup/, although I think it’s a bit more on the tomato-ey side. We’ve also decided it is a good soup if you are dieting if you keep the cream amounts low and use just a little cheese. Preheat the oven to 425°F. I finally made it, and I can’t believe it took me so long. In the recipe, it says “small” onion, and you commented that you used a “medium” one. 3/ To serve, arrange the eggplant slices on a large plate, slightly overlapping. On top to garnish, I used diced avocado and some mild cheese. I love this soup – I was looking for a way to use leftover curried eggplant (my husband always makes too much! I started adding these bright spices at first to get rid of the sort of gray color and it came out looking, tasting and smelling beautiful. And it’s always good! Back in the pot, add the cream and bring the soup back to a simmer. Hey, Deb, A roasted carrot and fennel soup recipe came my way right on the heels of this one, so any given weekend is a roasting party in my kitchen. To create the most impact, we recommend that you serve it from a communal plate brought out to the dining table. I am freezing the soup (without the cream) in small containers to break out on those first cool fall nights! Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. First of all, I have been a huge fan of the site for a while now, and this is my first post. Plus it uses winter veggies – hooray! It was so creamy when blended that it really didn’t need it. I decided to go the spicier route and used cumin, chili powder, and red pepper flakes instead of the thyme. http://www.cnn.com/2010/TECH/mobile/08/13/att.wireless.network/. I love the flavor of fennel and thought it might add a nice anise/peppery flavor. This was delightful w/your Middle Eastern riff of coriander (I ground some up, and then dumped several seed pods into the pot to simmer), cumin, aleppo, lemon to finish and yogurt on top instead of goat cheese. I’m not sure if the latter spice is only found in South Africa, I haven’t looked locally, as I get my mom to post it to me. Beautiful, gorgeous, to die for. What a color difference, and it definitely had a kick to it! Can’t wait to try this as these ingredients are ALWAYS in my frig/pantry. Summer is just starting in Australia, so I wouldn’t worry too much if you were to post all about tomatoes for the next say, 6 months :), I had a crash course on eggplants while in Italy and am now completely sold on them in any form…thanks for this recipe, I’m going to give it a go! Berbere or garam masala. Where was this soup when I was going through my vegetarian stint back in August! P.S. Like you said, keep an eye on the garlic, but also the garbanzos. 1 garlic clove, crushed. Perhaps, there is, in my kitchen, a lack of elbow grease. Miso’s umami hit gives depth to these leeks with miso and chives, rösti-style braised eggs, and is the perfect foil in these sticky bananas with brown sugar and lime. Simple side, emphasizing the eggplant and this recipe, it reminded me of a whole roasted garlic naan am. 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