**Smoky Red Pepper and Aubergine Soup**
**Ingredients:**
*For the Soup:*
– 1 tbsp extra virgin olive oil (evoo)
– 1 onion, diced
– 1 aubergine (eggplant)
– 2 red peppers
– 450 g medium firm tofu
– 150 ml plant-based milk
– 1 tsp sea salt
– 1/2 tsp red chili flakes
*For the Toppings:*
– Red chili flakes
– 1 tbsp parsley, chopped
– 2-3 tbsp vegan parmesan
– 250 g cremini mushrooms
– 2 tbsp salted vegan butter
– 2 slices sourdough, torn into bite-sized chunks
– Salt and pepper, to taste
**Instructions:**
*For the Soup:*
1. Cook the aubergine and peppers over the open flame of your gas range until soft on the inside and charred on the outside. This usually takes about 8 minutes per side for the aubergine and slightly less for the peppers.
2. Optional: Alternatively, you can roast the aubergine and peppers whole on a lined baking tray in the oven at 475°F (245°C) for about 45 minutes, flipping them once while cooking. The veggies should be blackened, blistered, and soft.
3. Place the cooked aubergine and red pepper in a colander over a bowl and cover with aluminum foil for about 10 minutes.
4. In the meantime, cook the diced onion in evoo in a frying pan over medium-high heat until soft with a bit of color.
5. Add all the soup ingredients to a high-speed blender and blend until silky smooth and heated through. If your blender cannot heat the soup, blend until smooth and transfer it to a pot to heat through.
*For the Toppings:*
1. In a frying pan over medium heat, heat half of the vegan butter. Cook the mushrooms until golden on both sides, seasoning well with salt and pepper.
2. Push the mushrooms to one side of the pan, heat the remaining vegan butter, and fry the torn sourdough until crisp. Season the croutons with a pinch of salt.
3. Add the cooked mushrooms, sourdough croutons, chopped parsley, red chili flakes, and vegan parmesan to finish off the soup.
4. Enjoy the soup hot, garnished with the toppings.
This smoky red pepper and aubergine soup is packed with flavor and makes for a satisfying meal, especially when served with the delicious toppings!
INGREDIENTS
The Soup
- ▢1 tbsp evoo
- ▢1 onion diced
- ▢1 aubergine
- ▢2 red peppers
- ▢450 g medium firm tofu
- ▢150 ml plant-based milk
- ▢1 tsp sea salt
- ▢1/2 tsp red chili flakes
The Toppings
- ▢red chili flakes
- ▢1 tbsp parsley chopped
- ▢2-3 tbsp vegan parmesan
- ▢250 g cremini mushrooms
- ▢2 tbsp salted vegan butter @love.legrand
- ▢2 slices sourdough torn into bite sized chunks
- ▢salt + pepper to taste
INSTRUCTIONS
The Soup
- Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside.
- Optional: roast aubergine and peppers whole (on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Veggies should be blackened, blistered and soft.
- Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes.
- In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour.
- Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it).
- If not, blend until smooth and transfer to pot to heat through.
The Toppings
- In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well.
- Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt.
- Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot.
