Silky Eggplant Soup With Baby Peas And Radishes Recipe

Cooking Directions

• STEP 1.Start by roasting the eggplant until it is soft and tender.
• STEP 2.In a large pot, sauté onions and garlic until they are translucent.
• STEP 3.Add the roasted eggplant, vegetable broth, and seasonings to the pot and bring to a boil.
• STEP 4.Reduce the heat and let the soup simmer for about 15 minutes.
• STEP 5.Using an immersion blender, puree the soup until smooth and creamy.
• STEP 6.Stir in the baby peas and cook for an additional 5 minutes.
• STEP 7.Serve the soup hot, garnished with sliced radishes and a drizzle of olive oil.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to roast the eggplant until it is completely soft and tender for a smoother soup texture.
• For a creamier soup, you can add a splash of coconut milk or cream at the end.
• Feel free to adjust the seasonings according to your taste preferences.

Storage and Serving

• This soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat it on the stovetop over medium heat until warmed through.
• Serve the soup as a light lunch or dinner, accompanied by crusty bread or a side salad.