Here is my version of a Roasted Red Pepper, Tomato and Eggplant Soup made with carrots, onion and vegetable broth. Spiced with cumin and oregano. A swirl of saffron flavored yogurt ties the flavors of this delicious warming soup together. Perfect for the fall season. For more recipes: www.myberkeleykitchen.com
For the Roasted Red Pepper, Tomato and Eggplant Soup:
Recipe adapted from Deborah Madison, The Greens Cookbook
Top 8 Free; Allergy-Friendly, Vegan
- 2 eggplants, small, halved( about 1 pound)
- 3-4 tablespoons olive oil
- 2 med ripe tomatoes or (1/2c-1 c crushed puree)
- 1 med red bell pepper, halved & seeded
- ½ med onion, diced
- 2 carrots, sliced
- 3 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6-8 cups vegetable stock or water( I used a combination)
- 1-2 teaspoon red wine vinegar
- squeeze of lemon
Preheat oven to 400 F. Line a large baking tray with parchment. Wipe the outside of the eggplants, halve them lengthwise, and brush both sides with olive oil, salt & pepper. Bake for 20 minutes, cut side down. Brush tomatoes( if not using crushed) and bell pepper with olive oil, salt and pepper. Add to the same pan. Roast for another 20 minutes or until the eggplant is soft and beginning to collapse and the skins of the other vegetables are loose and wrinkled.
Remove the vegetables from the tray to cool for a bit. Take off eggplant skins( they should easily peel off) and roughly chop the tomato and bell pepper.
In a warmed soup pot( you can also do this while the vegetables are roasting), add oil on medium heat. Add onion and salt. Stir. Decrease heat to low. Cover pot for 10-15 minutes, checking once to make sure onions are not browning. Let the steam from the cover drip into the pot. Increase heat back up to medium. Add carrots, cumin, oregano and garlic. Stir for a few minutes. Throw in roasted vegetables, tomatoes and broth. Deglaze bottom of pan. Bring to a boil. Simmer for 15-20 minutes, letting the flavors meld together. Cool. Puree in high powered blender, in batches if needed. Bring soup back to pot over low heat. Balance with lemon, red wine vinegar and more liquid if needed.
For the Saffron Yogurt:
- ½ c plain full fat yogurt
- 2 small cloves garlic, crushed
- ½ teaspoon salt
- 1-2 tbl extra virgin olive oil
- juice from 1 small lemon or to taste
1/8 teaspoon saffron threads dissolved in 1 tablespoon hot water
Add lemon, crushed garlic, salt, EVOO with saffron threads & some of the liquid. Mix together. It will have a yellow tinted hue from the saffron water. This is good!