Heaven in a bowl

Eggplant and Tomato Soup

Olive oil 2 tbsp
Chopped eggplant 2 cups
Chopped onion 1 cup
Salt 1/8 tsp

Garlic clove, minced(or 1/4 tsp powder)

Tomatoa paste 1 tbsp

Vegtable (or chicken) stock 4 cups
Can of plum tomatoes (with juice) 14 oz
Bay leaf 1
Dried Oregano 1/2 tsp

Heat olive oil in large saucepan on medium-high. Add next 3 ingredients. Cook for about 5 minutes, stiring often, until onion is softened.

Add garlic. Heat and stir for about 1 minute until fragrant.

Add tomato paste. Heat and stir for 1 minute.

Add remaining 4 ingredients. Stir. Bring to boil. Reduce heat to medium-low. Simmer, coverd, for 15 minutes, stiring occasionally, to blend flavours. Discard bay leaf. Carefully process with hand blender or in a blender until smooth.



I am writing this blog while Anne is in a food coma. Yes I am aware that we had "dinner" at 2am, but we had to fit it in some how...like the good girls we are ;)
Anyway Anne was a bit loopy so I made the soup, don't worry the drugs she took were prescribed. The two of us had never had eggplant before so trying this soup was a bit scary. WE LOVED IT THOUGH! You can almost feel the warmth of the Tuscan sun as you savour the flavour of this smooth and sophisticated soup. We enjoyed it very much and will be making it again soon, no doubt about that.