Aubergine Soup⁣⁣

Bowl of Smoky Red Pepper and Aubergine Soup⁣⁣


⁣The Soup:⁣
⁣1 tbsp evoo⁣
⁣1 tsp sea salt ⁣
⁣1/2 tsp red chili flakes⁣
⁣1 onion, diced⁣
⁣1 aubergine⁣
⁣2 red peppers ⁣
⁣450g medium firm tofu⁣
⁣150ml plant-based milk⁣


⁣⁣⁣⁣1. 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. ⁣⁣
2. Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
3. In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
4. Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
⁣⁣⁣⁣5. ⁣If not, blend until smooth and transfer to pot to heat through. ⁣

⁣The Toppings:⁣

⁣2 tbsp salted vegan butter ⁣
⁣⁣⁣⁣⁣⁣⁣1 tbsp chopped parsley⁣
⁣red chili flakes ⁣
⁣2-3 tbsp vegan parmesan ⁣
⁣250g cremini mushrooms⁣
⁣2 slices sourdough, torn into bite sized chunks⁣
⁣salt + pepper, to taste⁣

⁣⁣⁣⁣⁣1. In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
2. 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. ⁣
3. Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup.
Enjoy hot.