This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.
I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup (see this blog post for a recipe), but for this VVP I wanted to do something new.
I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.
For 4 people you will need:
500 grams of mushrooms
2 big onions
2 cloves of garlic
Sesame seeds for the topping
Fresh herbs for serving – mint, parsley, coriander (cilantro)
Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper. Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.
Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.
When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.
Serve hot with the toppings and some green herbs such as mint, parsley or coriander.
Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.