Eggplant, Almond, Tumeric and Apricot Soup
Recipe By Silvia Baldini — I’m big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Eggplant, Almond, Tumeric and Apricot Soup
Recipe By Silvia Baldini — I’m big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6people 25minutes
Cook Time
25minutes
Servings Prep Time
4/6people 25minutes
Cook Time
25minutes
Ingredients
  • 2medium eggplants
  • 1tablespoon extra virgin olive oil
  • salt
  • 1onion chopped
  • 1clove garlic crushed
  • 2teaspoons grated gresh ginger
  • 2teaspoons ground coritander
  • 1teaspoon cumin seeds
  • 1/4teaspoon turmeric
  • 2pints vegetable stock
  • 4oz dried apricots, roughly chopped
  • 4tablespoons Marsala or Sherry
  • 2tablespoons clear honey
  • 1/2medium fresh lemon juice
  • 3oz lightly toasted grounds almonds
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.

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