Back when our farmer’s market was in full swing and I was making the weekly trek every Saturday, I made myself a goal to purchase one item a week that I had never tried before (or rarely buy). After our market closed for the season I decided to continue this goal when I went to the grocery store each week. Last week I picked up a local eggplant without having any idea of what to do with it. Each time I looked at it in the fridge, I felt a bit guilty since I wasn’t sure how to prepare it.
Today I decided that this eggplant would fulfill it’s destiny and that I would finally look for a worthy recipe to use on it. It was a tad chilly today so I looked up soups that featured Eggplant and also used the ingredients I had in the fridge as I didn’t want to have to go and buy any. I found this recipe for a veganized version of Eggplant Parmesan Soup and I was intruiged!
For as basic as the soup is, it’s quite tasty and even thick enough to use as a pasta sauce if you’re so inclined.
*and yes I know that the addition of the goldfish crackers makes this non-vegan but i didn’t have croutons*
Recipe from Vegalicious.org
- 1 med eggplant, cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 2 tablespoons olive oil
- 1 cup water
- 1 vegetable bouillon cube
- 1-2 tablespoon Italian seasonings
- juice of 1/2 lime or lemon
- 1/4 cup nutritional yeast
- salt and pepper to taste
- Italian seasoned croutons
- Heat the olive oil in a frying pan, add the onions and begin to saute.
- As the onions begin to soften, add the eggplant and minced garlic and saute until the eggplant is soft and golden brown.
- Put all of the sauteed vegetables into a large pot.
- Add the crushed tomatoes, cup of water and vegetable bouillon.
- Cook until the vegetables are soft.
- Add the Italian seasonings and nutritional yeast.
- Squeeze the lime or lemon juice into the soup.
- Season to taste with salt and pepper and possibly more Italian herbs.
- Garnish with Italian croutons.