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–+ servings

Spicy Tomato and Roasted Eggplant Soup

Roasted eggplant and toasted spices give this soup rich depth and a pleasant smokiness.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Roasting Time for the Eggplant: 45 minutes
Total Time: 1 hour 30 minutes
Course: lunch, Soup
Cuisine: Mediterranean, Middle Eastern
Keyword: comfort food, Fall and winter soups, healthy soups, roasted eggplant, vegetarian soups
Servings: 10 cups
Calories: 115kcal

Ingredients

  • 1 large eggplant
  • 2 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ¼ cup olive oil
  • 1 onion peeled and diced
  • 2 garlic cloves minced
  • 1 small red chili minced
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 796 ml canned whole tomatoes (preferably no salt added)
  • 250 ml water (plus more to thin soup as needed)
  • 2 sprigs fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 preserved lemon thinly sliced (or zest from one lemon)
  • salt and pepper to taste
  • plain yoghurt for garnish (optional)

Instructions

Roasting the Eggplant

  • Preheat oven to 230°C / 450°F
    Line a baking sheet with parchment paper
  • Cut the eggplant into 2 cm / ¾ inch slices.
    Layer the eggplant slices on the baking sheet in a single layer and brush with olive oil on both sides.
    Roast in the oven for 40-45 minutes, turning the slices over halfway through, until the eggplant is well browned.
    Note: The darker the better, without actually burning the eggplant is as it will add a nice charred, smokiness to the soup.

Preparing the Soup

  • Heat a small frying pan over medium heat. Add the coriander and cumin seeds and cook for 1 -2 minutes, shaking the pan or stirring the seeds continuously so they don't burn.
    Transfer the seeds to a mortar and pestle or a spice grinder and lightly crush, then set aside.
    Hint: reserve a ¼ tsp or so of the crushed spice to use as garnish for the finished soup if you like.
  • Heat ¼ cup olive oil in a Dutch oven or large stock pot over med. high heat.
    Add the onion and cool until the onion just begins to brown at the edges, about 3-5 minutes. Add the garlic, diced chili pepper and tomato paste and cook for another 2 minutes, stirring frequently.
    Add the turmeric, smoked paprika, preserved lemon, crushed coriander, and cumin and stir well.
    Next add the tomatoes, 2 cups of water and the thyme and rosemary.
    Bring to a boil, then reduce the heat, cover and let simmer for 15 minutes.
  • While the soup is simmering roughly cut the eggplant into large size pieces.
    After the soup has simmered for about 15 minutes, add the eggplant and let the soup simmer for another 15 minutes.
  • Remove the rosemary woody stems from the pot.
    Working in batches puree the soup in a blender or food processor until smooth, adding more water if the soup is too thick.
    Return to the pot. Taste, and adjust seasoning.
  • Bring the soup back to a simmer when ready to serve.
    Serve with a dollop of yoghurt and a sprinkling of the reserved crushed coriander and cumin.

Nutrition

Calories: 115kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 143mg | Potassium: 364mg | Fiber: 3g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg
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