A cozy bowl of Smoky Red Pepper and Aubergine Soup with Buttery Mushrooms and So…

2 min read

A cozy bowl of Smoky Red Pepper and Aubergine Soup with Buttery Mushrooms and Sourdough Croutons by realizing_fitness 🌱⁣
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⁣The Soup:⁣
⁣1 tbsp evoo⁣
⁣1 onion, diced⁣
⁣1 aubergine⁣
⁣2 red peppers ⁣
⁣450g medium firm tofu⁣
⁣150ml plant-based milk⁣
⁣1 tsp sea salt ⁣
⁣1/2 tsp red chili flakes⁣
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⁣⁣⁣⁣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. ⁣⁣
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⁣Optional: ⁣roast aubergine and peppers whole (on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Veggies should be blackened, blistered and soft. ⁣
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⁣Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
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⁣In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
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⁣Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
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⁣If not, blend until smooth and transfer to pot to heat through. ⁣
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⁣The Toppings:⁣
⁣red chili flakes ⁣
⁣1 tbsp chopped parsley⁣
⁣2-3 tbsp vegan parmesan ⁣
⁣250g cremini mushrooms⁣
⁣2 tbsp salted vegan butter ⁣
⁣2 slices sourdough, torn into bite sized chunks⁣
⁣salt + pepper, to taste⁣
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⁣In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
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⁣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. ⁣
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⁣Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot. ⁣
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⁣Serves 2-3

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