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Aubergine Eggplant Soup With Saffron

Veggie.Lover's picture
Ingredients
  Aubergines 1⁄2 Pound (225 Gram)
  Sea salt To Taste
  Olive oil 4 Fluid Ounce (120 Milliliter)
  Onion 1 , sliced
  Celery stick 1
  Sliced potatoes 4 Ounce (100 Gram)
  Garlic 1 Clove (5 gm), crushed
  Tomato puree 2 Ounce (50 Gram)
  Water 3 Pint (Or 1.75 Liters)
  Bouquet garni 1
  Freshly ground black pepper To Taste
  Saffron powder 1 Pinch
  Cooked brown rice 4 Ounce (100 Gram)
Directions

GETTING READY
1. Wash the aubergines
2. Cut into thick slices
3. Sprinkle the slices with salt and set aside as slices will exude their bitter juices for 30 minutes
4. Wash and drain after 30 minutes
5. Clean and wash all the remaining vegetables
6. Thinly slice all the vegetables

MAKING
7. In a large pan, heat the oil
8. Add the garlic and sauté the garlic
9. Tip in the vegetables and then sauté for 8 minutes
10. Add the tomato puree and water
11. Then add in the bouquet garni and boil for 35 minutes.
12. Remove the bouquet garni after 35 minutes of cooking
13. Put the rest of the ingredients into a blender with a little of the cooking liquid. Blend to a puree

FINALIZING
14. Just before serving, in a large pan, tip all the ingredients together and mix well. Reheat till completely hot
15. Season with black pepper and sea salt

SERVING
16. Serve with rice sprinkled on top.

TIP
2 tablespoons of rice can be added to the dish before serving to make a more substantial meal

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Saffron

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