Smoky eggplant & cumin soup with sweet red onion topping (vegan + grain, gluten, nut & sugar-free)
Good afternoon ! Here’s my Smoky eggplant & cumin soup.
Here is another Optifast Intensive recipe you, a soup to be exact, and a spicy one at that !
If you like spice, can get your hands on some eggplants & have your oven on, you are in luck. This was totally & utterly delish ! I was skeptical but figured I’ve always enjoyed the smoky taste of roasted or grilled eggplant, so I thought I would give it a go.
The sweet red onion topping just makes it, this is kind of my very own creation, I think, with the added lemon it adds a beautiful tangy flavour punch in the mouth with each spoonful.
Enjoy the week, we are packing to move house, so recipes & responses may be a little slow this end, hoping to post another recipe this weekend coming.
Joni x
- 2 medium eggplant
- 1 tbs olive oil
- 2 small brown onions
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 2 cups stock (I used Massel vegan chicken stock)
- 1/2 tbs olive oil
- 1 medium red onion, peeled & sliced thinly into rounds
- 1/2 tsp ground cinnamon
- 2 birdseye chilli, de-seeded & minced
- Juice of half a lemon (approx. 2 tbs)
- A few sprigs of coriander, to serve (optional)
- Sumac, to serve (optional)
- Sprinkle cumin seeds, to serve (optional)
- Preheat oven to 180oC. Place the whole eggplants on an oven tray and roast for at least 15 mins, until deflated, squashy & wrinkled. Remove & let cool a little. Open them up and using a spoon remove all the light brown flesh to a bowl, leaving the skin behind.
- In a large saucepan heat a tablespoon of olive oil. Add the onions, cumin, cinnamon, ginger & turmeric. Cook for 10 mins until nice & brown. Add the eggplant flesh & the stock.Cook for another 10 mins then blitz using a stick blender until creamy & silky.
- Heat a small fry pan over high heat, add a tablespoon of olive oil and the red onion, cinnamon, chilli. Cook, stiring, until it starts to brown. Turn the heat right down to low & simmer for 10 mins until it is sticky. Add the lemon juice. Season with salt & black pepper.
- Serve the soup topped with the red onion, some fresh coriander & sumac, if you have it on hand.
- Freezes very well. Keeps in fridge for at least five days.
- No cauliflower or broccoli for people with IBS and/or following a FODMAPS regime.
Julie
June 20, 2016
Just made this and it’s yum! Hubby said the 2 chillis would be too much, so I only put 1 in but can barely taste it so I think 2 would have been fine.
Joni Condos
June 20, 2016
Nom Nom Julie ! Thanks for letting me know, yes I tested it with one and was a bit too dull for my liking. Did you like the eggplant smoky taste ? I was a bit hesitant but did enjoy this soup for sure, eating some again now for dinner ! Joni
Memphis Ms
November 30, 2016
Just made this. Super easy and so yummy. Two chillies gives it a nice kick 🙂
Joni Condos
December 31, 2016
Fab Memphis , thanks for letting me know ! Joni