Saturday, January 18, 2014

Heart Warming Soup: Arabian Eggplant Soup

I always found the idea of eggplant soup a bit strange. But I have grew fond of the Arabian kitchen in the past year, so I thought I would give it a shot. I am really glad I did, because this soup is really full of flavour. It just makes sense. When you taste this soup everything comes together. This is with right a heart warming soup. The soup is vegan and very filling. We served it with some good Turkish bread which we dipped in our soup. So yummy! The original recipe comes from 24-kitchen. We ate this for two days and on the 2nd day, this soup tastes even better! But be careful with the harissa ;)

Arabian Eggplant Soup (serves 6)
- 1 spring onion
- 3 cloves of garlic
- 2 eggplants
- 1 cinnamon stick
- olive oil
- 1.4 l water
- 500 ml sifted tomatoes
- 2 vegetable broth cubes
- 400 gr chickpeas
- 1 tsp harissa
- a bunch of cilantro
- 1 Turkish bread

Chop the onion and garlic. Cut the eggplants in cubes. Heat some oil in the soup pan and bake onion and garlic for about 2 minutes. Then add eggplant and cinnamon and bake for another 5 minutes. Add water, veggie broth cubes and tomatoes and cook for about 12 minutes until the eggplant is done. Remove the cinnamon stick. Drain and rinse the chickpeas and add to the soup together with the harissa. Let the soup simmer a bit until it is warm enough. Then puree the soup.

Slice the Turkish bread and coat with some olive oil. Place under a grill for 3 minutes. Meanwhile chop the cilantro. Serve the soup with the cilantro on top and with the bread on the side.

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