Fiery Roasted Red Pepper and Eggplant Velvet Soup
Warm up your winter nights with this Fiery Roasted Red Pepper and Eggplant Velvet Soup, a delightful blend of charred vegetables and bold spices. Each spoonful is a rich tapestry of flavors, offering a perfect balance of heat and warmth. Roasting the eggplant and red peppers not only enhances their natural sweetness but also infuses your soup with a depth of character that is utterly irresistible. Great as a side dish or a warming appetizer, this soup can be easily customized to suit your spice preferences. For a vegan twist, simply skip the cream garnish and opt for a drizzle of olive paste and a sprinkle of scallions. This hearty soup will surely become a winter staple in your kitchen!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
eggplant
1 large (Whole, roasted and flesh scooped out)
red bell peppers
2 large (Whole, roasted and peeled)
red onions
2 cups (Finely chopped)
fresh thyme
1-2 sprigs (Whole, for flavor)
fresh red chili peppers
1/2 (Finely chopped, seeds removed (or substitute with 1/2 teaspoon spicy chili powder))
paprika
2-4 teaspoons (For flavoring, added to taste)
vegetable stock
5 cups (For soup base)
olive oil
2 tablespoons (For sautéing onions)
salt
to taste (For seasoning)
black pepper
to taste (For seasoning)
ground coriander
to taste (For seasoning)
oregano
to taste (For seasoning)
lime juice
1 dash (For brightness)
fresh cream
(For garnishing (optional))
black olive paste
(For vegan garnishing (optional))
scallion
(Finely chopped, for garnishing)
Instructions
1
Preheat your oven to 425°F (220°C), ensuring a vibrant roast for your vegetables.
2
While the oven heats up, finely chop the red onions and fresh chili. Remember to discard the seeds and half the chili, setting them aside for later.
3
On a baking tray lined with parchment paper, position the whole eggplant and the red bell peppers. To prevent any explosions, gently poke a few holes in the eggplant and make a small slit on each pepper's top side, allowing juices to escape.
4
Roast the vegetables in the preheated oven for approximately 40 minutes, or until the eggplant is tender and the peppers are blistering. Once cooked, let them cool slightly.
5
Transfer the roasted peppers to a bowl, carefully retaining all the juices. Cut each pepper in half, removing the skin, seeds, and pith.
6
Slice the eggplant in half and scoop out the flesh using a spoon (a grapefruit spoon works wonders). Combine the eggplant flesh with the pepper flesh in the bowl.
7
In a large soup pot, heat the olive oil over low heat and add the chopped onions. Sauté until the onions become soft but do not brown.
8
Stir in the chopped chili, or chili powder if using, and cook for another 2-3 minutes to release the flavors.
9
Add in the roasted eggplant and red peppers, along with a sprig of thyme and the paprika. Stir well to combine.
10
Pour in about three-quarters of the vegetable stock, ensuring the mixture is submerged, and allow it to simmer gently for about 20 minutes.
11
Using a blender, carefully puree the soup in batches until smooth. If needed, transfer the blended soup to another pot, keeping un-pureed soup separate.
12
Once blended to your desired consistency, adjust the thickness with additional stock as necessary.
13
Season the soup with salt, black pepper, a dash of lime juice, and small amounts of oregano and coriander, adding the spices gradually to taste.
14
Serve the soup warm, garnished with fresh cream or olive paste and chopped scallions for an aromatic finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Fiery Roasted Red Pepper and Eggplant Velvet Soup?
The soup offers a rich tapestry of flavors with a perfect balance of heat, warmth, and natural sweetness from the charred vegetables.
What oven temperature is required for roasting the vegetables?
Preheat your oven to 425°F (220°C) to ensure a vibrant roast for the eggplant and bell peppers.
How long should the vegetables be roasted?
The vegetables should be roasted for approximately 40 minutes, or until the eggplant is tender and the peppers are blistering.
Can I make this soup vegan?
Yes, to make it vegan, simply skip the fresh cream garnish and use a drizzle of olive paste and chopped scallions instead.
How do I prepare the eggplant before roasting?
Position the whole eggplant on a baking tray and gently poke a few holes in it to prevent it from exploding while roasting.
What should I do with the juices from the roasted peppers?
Carefully retain all the juices when transferring the roasted peppers to a bowl, as they add depth to the soup.
What is the best way to extract the eggplant flesh after roasting?
Slice the roasted eggplant in half and scoop out the flesh using a spoon; a grapefruit spoon is particularly effective.
How many red bell peppers are needed for this recipe?
The recipe calls for 2 large red bell peppers.
What kind of onions should I use and how should they be prepared?
Use 2 cups of finely chopped red onions for this soup base.
How should the red chili be handled?
Finely chop half a fresh red chili and discard the seeds, or substitute with 1/2 teaspoon of spicy chili powder.
What is the purpose of the lime juice in the recipe?
A dash of lime juice is added at the end of the cooking process to provide brightness to the flavor profile.
How much vegetable stock is required?
You will need approximately 5 cups of vegetable stock to serve as the soup base.
What type of oil is used for sautéing the onions?
The recipe uses 2 tablespoons of olive oil for sautéing the onions over low heat.
How long should the soup simmer after adding the stock?
Allow the mixture to simmer gently for about 20 minutes before blending.
What are the recommended garnishes for this soup?
You can garnish the soup with fresh cream, black olive paste, and finely chopped scallions.
Which spices are used for seasoning?
The soup is seasoned with paprika, ground coriander, oregano, salt, and black pepper to taste.
How do I achieve the 'velvet' consistency?
Carefully puree the soup in batches using a blender until it is completely smooth.
Can I adjust the thickness of the soup after blending?
Yes, once blended, you can adjust the thickness by adding additional vegetable stock as necessary.
When should the fresh thyme be added?
Add the sprigs of thyme when you combine the roasted vegetables in the pot before pouring in the stock.
Is this soup suitable as an appetizer?
Yes, this soup is great as both a warming appetizer or a side dish.
How do I prevent the onions from browning?
Sauté the chopped onions over low heat until they become soft but do not let them turn brown.
How much paprika should I add?
The recipe suggests 2-4 teaspoons of paprika, which should be added to taste.
Should the peppers be peeled before or after roasting?
The peppers are roasted whole and then peeled, with the seeds and pith removed, after they have cooled slightly.
What is the best way to serve this soup?
Serve the soup warm, accompanied by your choice of garnishes for an aromatic finish.
Can I substitute fresh chili with powder?
Yes, if fresh chili is unavailable, you can use 1/2 teaspoon of spicy chili powder instead.
Is this a good recipe for winter?
Absolutely, it is described as a winter kitchen staple designed to warm up winter nights.
What preparation is needed for the scallions?
The scallions should be finely chopped to be used as a garnish.
Do I need to peel the eggplant before roasting?
No, roast the eggplant whole and then scoop the flesh out of the skin after it is cooked.
How do I prepare the peppers for the oven?
Make a small slit on the top side of each pepper to allow juices to escape while roasting.
What is the total number of ingredients used?
There are 16 ingredients in total, including optional garnishes and seasonings.