Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
- 2 eggplants, large, diced
- 1 cup broth
- 1/2 cup white wine
- 1 onion, yellow, finely chopped
- 3 cloves garlic, minced
-
5 tsp olive oil
-
1tsp sea salt
- 1 tsp smoked paprika
-
1/2 tsp black pepper
1 cup basil leaves
-
1/2 cup olive oil
2 tbsp pine nuts
1/2 clove garlic
- 2 tbsp parmesan, grated
For the pesto
Directions
1. Heat 5 tbs of olive oil in a saucepan and sauté the eggplants with the onions for 10 minutes, seasoning with salt, pepper and paprika. Add the garlic and stir.
- 2. Add the wine and cook for 5 minutes, over high heat. Add the broth and simmer 10-15 minutes, adding water if needed.
- 3. Puree the soup with a stick blender and allow to simmer for 5 more minutes.
4. In the meantime, make the pesto by processing the basil, olive oil, parmesan, garlic and pine nuts in a blender until creamy.
5. Serve the soup hot, topped with a generous swirl of pesto.
