It’s time for The Secret Recipe Club reveal again and I couldn’t be more excited about this month’s blog assignment. The Chefanies is a blog written by two Stephanie chefs in California who use local and seasonal ingredients to create their recipes. While the Chefanies are omnivores, the blog was full of delicious-sounding vegetarian and vegan recipes that caught my attention.
When I finally narrowed it down to a single recipe, I chose Stephanie Frasco’s Roasted Eggplant Soup. Part of my motivation was the pair of Japanese eggplants waiting for me in my CSA box, but the simple, naturally vegan whole foods recipe definitely called to me on all on its own.
Fire Roasted Eggplant Soup
Adapted from Roasted Eggplant Soup
Ingredients for 4 servings
- 1 large eggplant, cubed or 2 Japanese eggplants, sliced
- 1 bell pepper, chopped
- 2 shallots, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sriracha
- 1 pint tomatoes, diced with juice
- 3 cups Easy Slow Cooker Vegetable Broth
- 1 tablespoon miso paste
- 1 tablespoon brown sugar
- 1 cup chickpeas (garnish)
- croutons (garnish)
Preheat oven to 400.
Meanwhile mix the olive oil, sriracha and balsamic vinegar. Coat the vegetables with the mixture. Spread evenly on a roasting pan or cookie sheet and roast for 40 minutes, stirring halfway through.
Transfer vegetable mixture to soup pot and add vegetable broth, miso paste and brown sugar. Simmer for 30 minutes. Blend with an immersion blender until smooth.
Put some chickpeas in each serving bowl and pour soup on top. Garnish with croutons.
This soup is an absolute delight. The kids and I absolutely loved it’s rich, velvety texture. Bug stirred a bit of milk into her bowl for a creamier version and we loved that, too. The “secret chickpeas” as the kids were calling them, were a great treat as well.
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