This was inevitable! BRINJALS (in a soup)!!! This soup had to be made (and shared) and after trial and error, ooh-ing and aha-ing, I finally decided to put this together in this version, after trying out a few combinations, all of which included brinjal, were worth the trial!
I’ve been roasting veggies for my soups for a while now, which add immense depth and flavor. With the roasting of both the brinjal and tomato, and trying it both times I made this soup, you could retain the skins or just use the soft fleshy pulp of both these veggies. Roasting the garlic too provided fuller flavor, however, watch for garlic burn, as they are quick roasting. I found though that the skins on add to the flavor and taste of this low carb yet nourishing soup.
A word of warning for brinjal lovers…this soup could be addictive. Served with freshly baked nut butter bread, you indeed have a warming winter winner!
3 medium tomatoes, halved
Tahini (which adds a creamy texture)
- Preheat oven to 200°C. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones if you have a smaller oven. Brush or drizzle vegetables with olive oil then roast them for 20 minutes, pausing only to remove the garlic cloves and returning the pan(s) to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots.
- Remove from oven and scoop eggplant from skin into a large pot or cut up with the skins on if you prefer. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes
- Cool slightly.
- Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the coconut cream if you prefer, and bring the soup back to a simmer.
- Season with freshly ground salt and pepper and serve hot.