Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ah, eggplant soup. Just the thought of it can make your mouth water! Whether you’re a health conscious vegan or just looking to enjoy some comfort food without feeling overly guilty, this creamy bowl of goodness will hit the spot. Tonight, we’ve kicked up the flavor by including our very own Basil Pesto—letting you savor all those rich and delicious flavors with each spoonful.
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.
Recipe Note
Products used in this Recipe:
