Tuesday, August 2, 2011

Total Foodie

Although the subject of this blog is primarily hair, today I'd like to digress. I have a small, city garden and had extra veggies. Since I've been craving soup lately, I decided to put the veggies to good use. It's really easy, yummy and healthy (and vegetarian).

Roasted Eggplant and Vegetable Soup
1 large eggplant
2 red peppers
1 summer squash
1 onion (1 small part bulb of fennel also possible, it's what I used bc I didn't have onions)
1/2 can of tomatoes (roma, vine)
3 cups soup stock/ bouillon (low sodium)
Salt & pepper to taste
1/4-cup of fresh basil or 1 TBSP dried basil
1/4-cup of cooking cream

1. Turn on broiler and heat oven to 450 F (230 C). Line a cookie sheet (or baking dish) with parchment paper or aluminum foil.
2. Halve eggplant, place cut part down (so skin facing up) on prepared cookie sheet. Open peppers, remove seeds and cut (appx. 4 large slices). Place pepper slices on sheet, skin side up. Place prepared ingredients in the oven for about 15 - 20 mins (veggies should start to crinkle and blacken).
3. Slice onion (or fennel) thinly, cut summer squash into small cubes.
4. Heat about 2-3 TBSPs of olive oil in a pan; add onion, sauté on medium/high heat for about 5 minutes stirring frequently. Add squash and cook on medium heat with onions for about 10 minutes, stirring occasionally. Add 1/2-can of tomatoes and cook about 2 minutes.
5. Bring 3 cups of water to a boil, and add bouillon. Reduce heat to low. Add squash and onions to the water and cook on low (covered).
6. Remove eggplant and peppers from oven should be charred by now. Place eggplants in a zip lock back and seal for 10 minutes (or in Tupperware and cover). Scoop out eggplant pulps carefully with a spoon. Place in bouillon mixture.  After 10 minutes,  carefully remove the pepper skins. Add to pot.
6. Let ingredients simmer in pot for about 10 minutes. Remove from heat and *pour into a mixer/blender/food processor until all ingredient are blended (smooth but still has chunks). 

*Be careful adding hot ingredients to the blender, you could wait for it to cool or if you have an extra (adult) helper, pour it in, while the other person blocks the exposed opening with a pot cover, to prevent splashing. Oh and wear cooking mits.

7. Return soup mixture to the pot, turn stove on low/medium heat. While the ingredients simmer, season with salt and pepper (taste it, to make sure it doesn't already have enough salt from the bouillon), add basil, add cream stir until blended and serve with warm bread (I toasted pita and it was delicious).

Total prep and cooking time: 1 hour 

Your hair will love all the vitamins in this soup! ;)

Love & Peace

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