Forgot to add to the above comments that I used Fat Free Heavy Cream. cheers! Alas, it’s soup season and this is a good one. ), I tried this with the feta and it is DELICIOUS! popping back to say YES to jacob videos…asap! So, people are complaining about the color. I will try this soup soon because I think it will be a good addition to my repertoire. and I looouvve eggplant — which cream definitely would have helped. I used the spices you advised the first time and loved that, and I used a yogurt/tahini mix instead of cream…loved that too. for the whole time and used one cup less broth. It looks like the perfect combination of healthy and hearty. My new ultimate comfort food. I thought a red pepper would go well with these spices, so I subbed it for one of the tomatoes. And I LOVE eggplant. I’ve never had anything like this before, but it’s genius. Yum, I love eggplants and this looks awesome! I made this soup with the suggested additional spices but without the cream! It was silky and GREAT! Colleen — I used a medium onion not for taste, but because that’s what I had on hand. I would look at some recipes for the Indian dish of baingan bhartha, a slightly soupy eggplant dish which is incredibly flavorful, and see if the spices in that would be worth imitating. Did you pull the skins off of the tomatoes before adding to the soup pot? I only used one large eggplant and two big beefy heirloom tomatoes. Unfortunately, my plants did not do well this year. Hey, Deb, Copyright 2021 - Taste, A Division of Penguin Random House LLC. Not that I won’t make this one, obviously. Big mystery to me. Your little one is so big! Reporting back: Whatever cloves you don’t want to put in the soup, just save to smear on bread or something. It is rich enough without any extra help. Thanks for a great hearty recipe with a lot of room for experimentation. We just might find a few more at the market (but probably only this week or next). If not, I could always go with my Plan A…ratatouille! It was delicious plain or with lemon juice or with yogurt. And. This is one of my favorite vegetarian soups to make. Recipe. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. I love roasted vegetables and soup season is just getting into full swing. And right now is the perfect time to be making it. But I morphed it into a kind of stew concoction that is really delicious. It was like a very adult version of tomato soup. You can find some fabulous dishes in unlikely places. Very good on both counts but a little bit of eggplant overdose…on to other vegetables for a bit! I just finished making the veggie stock , and im about to make this soup im excited! Made this last night and Loved it! I cannot wait. And our cuisine has hundreds of aubergine recipe including a jam :). Recipe is vegetarian and can easily be made vegan. All I can say is wow! Post was not sent - check your email addresses! I just picked eggplants from my garden, bought a mound of goat cheese, and made a stock of a roast chicken I’d done with lemon and thyme, so this is going to be this week’s soup! Tell you mom I’ll meet her there for soup and crablegs! This also cuts down on the time required for the veg and stock to blend, but I doubt the picture would have turned out as lovely and graphic. I guess I don’t consider garlic to be a vegetable, although I guess technically it is . can’t have too much soup these days, wet and chilly around here. And I ended up throwing it all away–no one wanted to eat it. Your sensibility about food really resonates with me, and everything is written in such a friendly and familiar manner. It really brightens the soup and brings out the flavors. The comment about the specimen cup is so funny! Could you put a table somewhere listing what you consider to be a small, medium, or large onion by weight– or volume chopped? 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