Roasted Eggplant Mint Soup with Saucí Romesco
Yield: 4-6 servings
Time: 2 hours (30 minutes active)
Roasted eggplants develop a nice earthy flavor, the mint adds some lovely sparkle. Swirling in the Saucí Romesco brings lots of depth, some smokiness and even a touch of sweetness.
I’ve been on a soup kick lately, making one after another, from butternut squash, to sweet potato and carrot, my Peruvian Chicken soup, and more. So, while looking for a new one to make, I stumbled on a great roasted eggplant and mint soup, that I immediately saw could pair up with the Romesco perfectly.
Aside from the roasting time, this is a pretty quick soup to make, and easy with an immersion blender. You could keep it vegan by using an oil to sauté the onion and garlic and use coconut cream. You could also leave out the cream altogether, as I noticed it was already wonderful without it. I added the Romesco at the table to my own bowl, but you can also just put it right in the the communal soup in the pot.
This would also be a nice cold soup. Have fun and enjoy!