Soupy soup soup. I like soup. If you follow me on Twitter then you know the past two weeks in school have been all soup all the time and I am certainly not complaining. Soup is fun to make- I just love how many ingredients go into making these complex flavors. Potato Leek, Vegetable, Cream of Cauliflower. I love you, soup!
So when I came home from school what did I make? More soup of course!
Most of what I needed for my Babaganoush Soup I already had in my pantry! And yes I totally learned how to make veggie stock immediately after I made this. Next time I’ll make my own- culinary student’s honor.
First, slice your eggplant and place on a sheet pan lined with foil. Cover with a paper towel to soak up excess water and let them sit for 20 minutes. After 20 minutes, dice your eggplant and pepper, except for two small strips of pepper cut for garnish.
Put diced veggies on your cookie sheet lined with foil and sprayed with a nonstick spray and sprinkle with salt. Roast for 25 minutes, turning occasionally. While your veggies are roasting, heat olive oil in a pan and saute onions over medium high heat for 5 minutes until they are soft. Then add in garlic and saute for 30 more seconds.
Then add your stock, peppers and eggplant to the onions and garlic. Stir in spices and tahini too. Bring to a simmer and then transfer soup to a blender. Blend away until smooth! Garnish with pepper strips, lemon and more cayenne pepper.
Babaganoush Soup
Ingredients
- 1 large eggplant or 2 small eggplants, peeled
- 1 teaspoon sea salt plus more to taste
- 1 red bell pepper, large sliced
- 2 tablespoons olive oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 2 1/2 cups vegetable stock
- 1/4 cup tahini
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 lemon
- Pine nuts for garnish
Instructions
- First, slice your peeled eggplant into 1/2-inch slices and then cut those in half (so you have semi-circles) and place on a lined sheet pan. Lightly salt and cover with a paper towel to soak up excess water and let them sit for 20 minutes.
- Pre-heat the oven to 400 degrees F. After 20 minutes, dry off the eggplant and add the pepper to the sheet pan. Drizzle with 1 tablespoon oil and season the peppers with a little salt.
- Roast for 25-30 minutes, turning occasionally, until tender.
- While your veggies are roasting, heat 1 tablespoon olive oil in a pan and saute onions over medium heat for 5-7 minutes until they are soft. Then add in garlic and saute for 30 more seconds.
- Then add your stock, peppers (except for two small strips of pepper cut for garnish) and eggplant to the onions and garlic. Stir in spices and tahini too. Bring to a simmer and simmer for 15 minutes then transfer soup to a blender. Blend away until smooth!
- Garnish with pepper strips, lemon and more cayenne pepper. And pine nuts if desired.
16 Comments
Looks rich and delicious and healthy-not adjectives often paired up! Plus not too hard for lay people to make!
Totally! It was easy and tasty.
Will you still love me when you are famous?
Your loving Bubbe,
xoxoxooxoxo
LOL always!
Let’s hear some more from bubbe! We kind of want to hear what she has to say–and where is your mom/dad in the picture? Do they know how to cook anything? I do not like the lobster (pfooey!) but love the chocolate babka!
Thanks for reading, Ellen! What a great idea you gave me- I am going to interview Bubbe for the blog! Mom and Dad are living the dream back in Connecticut. Mom is quite the baker, but I am the resident cook!
Traumatized! I was thinking how cute the lobster was and going “nawwww” and then poor Pedro’s in a soup on the next pic lol
Although he does look delicious
Oops! He was the tastiest pet I ever had. 🙂
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In your text you say to put it all in a blender and whiz until smooth, but none of the pictures look like the soup has been in a blender?
Also, in the pictures there appear to be some type of bean or pea. What are those?
It is blended- I don’t have the best blender! Those are the pine nuts garnish.
Made a double batch this evening (2 large eggplants that needed to be cooked and juuuust enough tahini) – W.O.W. Loved it! Spouse loved it, too. We’re big fans of many ‘international’ cuisines, including Asian and Middle Eastern, which are usually pretty meh and bland here in Kansas, so we cook most of it ourselves. This will definitely be in the meal rotation – so easy and yummy! I did add some liquid smoke to mimic the flavour of charring the eggplants on the gril and it was perfect. Thank you!!!
So glad you like it!
I have read this recipe several times and cannot see the oven temperature for roasting. Usually I roast veggies at 425. Also, is the eggplant peeled?
Yes the eggplant is peeled. Sorry, it was missing! I did 400 F but 425 would work too.