Vegna Smoky Red Pepper and Aubergine Soup
Ingredients:
- 2 large red bell peppers
- 1 medium-sized aubergine (eggplant), diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the red bell peppers in half and remove the seeds and membranes. Place the peppers, cut side down, on the baking sheet. Roast in the preheated oven for 20-25 minutes or until the skins are charred and blistered.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or aluminum foil and let the peppers steam for about 10 minutes. This will help loosen the skins.
- While the peppers are steaming, heat a bit of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Once the peppers have steamed, peel off the charred skins and discard them. Chop the roasted peppers into smaller pieces.
- Add the diced aubergine and chopped roasted peppers to the pot with the onions and garlic. Stir in the smoked paprika and cumin. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 20-25 minutes or until the aubergine is soft and tender.
- Use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Be careful when blending hot liquids.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley or cilantro if desired.