Creamy aubergine-tomato soup

0.0 from 0 votes
Recipe by Damaris Beems Course: SoupCuisine: Middle East
Servings

8

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Soup the way soup should be. Very full of flavour, creamy, with a bite, filled but not too filled, tastes like more, but one cup is also enough. A soup you crave for once you’ve eaten it.

Ingredients

  • 2 Onions

  • 5 cloves garlic

  • 3 eggplants

  • 6 tomatoes

  • 1 small can tomato puree

  • 3 table spoon harissa

  • 150 ml tahina

  • 1 bouquet fresh cilantro

  • 1,5 liter vegetable broth

  • 100 ml plant based milk

  • 1 large can chick peas

  • 2 lemons for their juice and zest

  • olive oil

  • salt and pepper

Cooking time

  • Fry the chopped onions and the diced aubergine (with skin) in the olive oil in a stockpot.
    Let them simmer for at least 10 minutes. Then add the chopped tomatoes. Stir well. Add the harissa. Stir well. Now add the stock and then the chickpeas. Let it simmer for fifteen minutes. Now you can add the milk, tahina, lemon zest and juice. Stir well.
    Serve with some fresh coriander if desired.

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