I understand that eggplant soup might not sound, nor look like something everyone would like, but trust me when I tell you, it’s really good! It is actually eggplant and parsnip, which might seem like an even stranger combination for a soup, but it works – honestly, it does.
What you need:
2 medium Italian eggplants, sliced in half lengthwise
2 Tablespoons grapeseed oil
3 parsnips, roughly chopped
1 tin of canellini beans, rinsed and drained (you can substitute for any other white bean)
1 onion, finely chopped
3 cloves of garlic
1/4 tablespoon of crushed chilli flakes
5 cups of vegetable stock
1 fresh lemon juice
salt + pepper
Here’s how to do it:
Preheat the oven to 425 degrees.
Drizzle each eggplant half and the parsnip with a little oil and a pinch of sea salt. Place on a tray and roast, with the whole garlic gloves, in the oven until very soft. Approx 40minutes.
Meanwhile heat oil in a large saucepan over medium-high. Add onion and crushed red pepper flakes. Cook until onion begins to soften.
Scrape the insides of each eggplant half and add the flesh to the saucepan along with the parsnip, squeeze out the roasted garlic from the skin and also add. Stir in the beans and vegetable stock. Bring to a low boil. Reduce heat to low and cook for about 15-20 minutes.
With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.
Stir in the lemon juice and seasons to taste.