Eggplant Bisque
(from Ingenia’s recipe box)
If you’re not fond of eggplant, you could substitute the same amount of sliced zucchini, or any squash, for it.
Source: ideotrope
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: soup
Ingredients
- 1/4 tsp black pepper
- 1 cup carrots, thinly sliced
- 1 or 2 scallions, chopped (to taste)
- 2 eggplants, peeled and diced
- 3 tsp olive oil
- 2 1/2 tsp salt
- 16 oz silken tofu, crumbled
- 1 tbsp soy sauce (or tamari)
- 5 cups soup stock, veggie
- 2 yellow onions, medium, peeled
Directions
-
In a large soup pot, sauté the onions, carrots, eggplant and salt for about 5 minutes over medium heat. Add the Soup stock, tamari, pepper and tofu and cook until eggplant is completely soft and cooked through. Pour into the blender in batches (as a safety precaution, you may want to let the soup cool before putting the blender or else you risk the glass rupturing) and purée until smooth. Pour back into soup pot and heat through. Garnish with finely minced scallions.