Roasted Eggplant Mint Soup with Saucí Romesco

Mick Follari

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!

Ingredients:

  • 1-1/2 lb small to medium eggplants (about 2 medium)
  • 2 tbsp butter (or ghee or your favorite oil)
  • 1 small to medium yellow onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 2-1/2 cups chicken or vegetable broth or stock
  • 1 tbsp finely chopped mint
  • 1 cup cream or coconut milk/cream
  • salt and white pepper
  • 1-2 tbsp Saucí Romesco per serving

Preparation:

  1. Preheat an oven or toaster oven to 375 deg.
  2. Prick the eggplant skins with a fork a few times and put in a baking dish or foil-lined tray.
  3. Roast in the oven, turning a few times, until the skins are browned and wrinkled ( about 1-1/2 hours).
  4. Remove and let cool enough to handle, then peel.
  5. While cooling, melt the butter in a large saucepan over medium heat.
  6. Add the onion and garlic, sauté until just golden, 3-5 min.
  7. Add the peeled eggplants, breaking up with a wooden spoon and sauté another 2-3 min.
  8. Add the stock and mint, reduce heat, cover and simmer about 20 min.
  9. Use a wand or immersion blender to blend up in the saucepan, or purée in small batches in a blender, taking care to leave the center hole open (cover with a towel) and avoid splattering, then return to saucepan.
  10. Season with salt and pepper, add 6 tbsp Romesco to your taste (or add it when serving) serve with a few mint leaves.
  11. Alternatively, add 1-2 tbsp Saucí Romesco to the bowl when it is served.