Creamy aubergine-tomato soup
Course: SoupCuisine: Middle EastServings
8
Preparation
20
minutesCooking time
30
minutesTotal time
50
minutesSoup 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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