Smoky Red Pepper and Aubergine Soup
Ingredients
- 1 tbsp evoo
- 1 onion, diced
- 1 aubergine
- 2 red peppers
- 450g medium firm tofu
- 150ml plant-based milk
- 1 tsp sea salt
- 1/2 tsp red chili flakes
Toppings
- red chili flakes
- 1 tbsp chopped parsley
- 2-3 tbsp vegan parmesan
- 250g cremini mushrooms
- 2 tbsp salted vegan butter
- 2 slices sourdough, torn into bite sized chunks
- salt + pepper, to taste
Preparation
Cook aubergine and peppers over the open flame of your gas range for 8 minutes a side for the aubergine and a little less for the peppers, until soft on the inside and charred on the outside.
Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 minutes.
Cook onion in evoo in a frying pan over medium high heat until soft with a bit of colour.
Add all ingredients to a high speed blender and blend until silky smooth and heated through.
If not, blend until smooth and transfer to pot to heat through.
In a frying pan over medium heat, heat half the vegan butter and cook mushrooms until golden on both sides, seasoning well.
Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp, then season with a little salt.
Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup and serve hot.
Notes
Optionally, roast aubergine and peppers whole on a lined baking tray at 475°F for 45 minutes, flipping once, until blackened, blistered and soft.
