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We like roasting greens earlier than mixing them into soups, because the time within the oven concentrates their pure sweetness and deepens the general taste profile. Right here, eggplant and tomatoes get the royal remedy of being roasted after which simmered in vegetable broth with garlic and recent herbs. The flavorful outcomes are then puréed till velvety clean. Ladle the savory soup over chewy wheat berries (or every other entire grain of your alternative) and high it with just a few dollops of cashew cream. Add a sprinkle of basil on high, and let this comforting meal heat you up from the within out.
For extra inspiration, take a look at these tasty concepts:
- Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms
- Heat Spiced Eggplant Salad
- Thai Basil Eggplant
- Or check out our full assortment of eggplant recipes
- 1 medium eggplant (1 lb.), sliced into ¾-inch rounds
- 1 lb. roma tomatoes, halved
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 32-oz. package deal low-sodium vegetable broth
- 1 teaspoon chopped recent thyme
- 1 sprint floor cayenne pepper
- ⅓ cup uncooked cashews, soaked
- ⅓ cup unsweetened, unflavored plant-based milk
- 1 14.5-oz. can no-salt-added hearth roasted diced tomatoes
- ¼ cup chopped recent basil
- 1 tablespoon balsamic vinegar
- Sea salt and freshly floor black pepper, to style
- 4 cups cooked wheat berries
Directions
- Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper. Place eggplant and roma tomatoes in ready pan. Roast half-hour or till tender and browned in locations.
- In the meantime, in a big pot prepare dinner onion and garlic over medium 4 minutes, stirring often and including vegetable broth, 1 to 2 tablespoons at a time, as wanted to stop sticking.
- Add the remaining broth, the thyme, cayenne pepper, and roasted greens to pot. Carry to boiling; scale back warmth. Cowl and simmer 10 minutes.
- In the meantime, for cashew cream, in a small meals processor or blender mix cashews and milk. Cowl and course of till clean.
- Stir undrained diced tomatoes into pot. Utilizing an immersion blender, puree soup. Stir in half of the basil and the balsamic vinegar. Season with salt and black pepper.
- Serve soup over wheat berries. High with spoonfuls of cashew cream and the remaining basil.
The submit Roasted Tomato and Eggplant Soup appeared first on Forks Over Knives.
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