Spicy Eggplant and Tomato Soup (or: sic sista soup)

May 3, 2015

Spicy Eggplant and Tomato Soup - Homespun CapersSpicy Eggplant and Tomato Soup - Homespun CapersThis recipe I’ve made for my sister a couple of times recently. She’s had back to back flus and has been under the weather for at least a month now… To her frustration, but the doctor seemed to suggest this has been happening quite a bit in Melbourne this season!

This soup has helped ease the pain though. Delicious eggplant cooked in tomato passata with cayenne pepper, fresh ginger, turmeric, black pepper and plenty of garlic. It’s pureed and then bulked up with some cooked lentils and finished with a spoonful of coconut yoghurt, a drizzle of olive oil and a scattering of fresh mint. Super spicy, and containing every flu fighting ingredient I could think of (other than apple cider vinegar, but I think that’s better for you in its raw state)!

This soup is a cinch to make, but of course it’s always nicer when someone cooks for you when you’re under the weather. Perfect for eating on the couch in your cuddliest jumper. Stay well xx
Spicy Eggplant and Tomato Soup - Homespun Capers

Spicy Eggplant and Tomato Soup - Homespun Capers Spicy Eggplant and Tomato Soup - Homespun CapersSpicy Eggplant and Tomato Soup - Homespun Capers

Spicy Eggplant and Tomato Soup

  • Servings: 4
  • Time: 25min
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I am a self-confessed wuss when it comes to chilli heat and 1/2 tsp of cayenne pepper is perfect for me, but if you like it a bit hotter, start with 1/2 tsp and gradually add more to taste. Remember that cayenne increases its heat over time, so if you’re planning on having leftovers, keep that in mind before heaping it in! Remember the bio-availability (nutrients available for your body to use) of turmeric is greater with the addition of black pepper, so don’t scrimp! Any lentil will work here; I generally like one that holds its shape when cooked, such as green, Persian red or Puy lentils.

Serves 4.

Spicy Eggplant and Tomato Soup

450g | 5 Lebanese eggplant (or 1 regular eggplant), sliced
250g | 1 large onion, roughly chopped
60ml | 3 tbls extra virgin olive oil (plus more if needed)
1/2 tsp salt
4 cloves garlic, roughly chopped
1/2 tsp cayenne pepper (+ more to taste)
1 tsp ground cumin
1 tsp ground coriander
1 thumb size piece of fresh ginger, grated
1 inch piece of fresh turmeric, grated (or 1/2 tsp powdered)
700g tomato passata (or 2x 400g tins of tomatoes)
500ml | 2 cups good tasting vegetable stock
1.5 cups of cooked lentils (1 x 400g canned is fine, rinse and drained)
1 cup of fresh greens, such as baby spinach (optional)
Salt and plenty of black pepper, to taste
Coconut yoghurt, chopped mint leaves and olive oil to serve (optional)

In a large saucepan over medium heat, cook the eggplant and onion with the olive oil and salt till the eggplant is cooked through – about 10min. Add the garlic and spices and cook for 1min, before adding the tomato passata and stock. Boil for 5min before removing from heat.

Puree the soup using a stick blender (or in a regular blender in batches, but take care and leave room for steam to escape). You can leave some chunky if you like, though I generally blend it till smooth.

Return to heat and add the cooked lentils and greens, if using, heating through if necessary. Taste and season with salt, pepper and extra cayenne pepper if desired.

Serve with coconut yoghurt, mint and extra olive oil.

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