Smoky Red Pepper and Aubergine Soup (with Buttery Mushrooms and Sourdough Croutons) 🌱

Name: Smoky Red Pepper and Aubergine Soup (with Buttery Mushrooms and Sourdough Croutons) 🌱
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: World Cuisine
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; red chili flakes; 1 tbsp chopped parsley; 2-3 tbsp vegan parmesan; 250g cremini mushrooms; salted vegan butter; 2 slices sourdough, torn into bite sized chunks; salt + pepper, to taste

9 steps

Prep:30minCook:30min

Follow new page more for daily vegan recipes 😘 Smoky Red Pepper and Aubergine Soup (with Buttery Mushrooms and Sourdough Croutons) 🌱⁣ ⁣⁣⁣⁣ ⁣Here’s how to make it:⁣ ⁣⁣ ⁣The Soup:⁣ ⁣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⁣ ⁣⁣ ⁣⁣⁣⁣ ⁣⁣ ⁣Serves 2-3⁣

Updated at: Sat, 10 Feb 2024 19:04:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories580.3 kcal (29%)

Total Fat27.3 g (39%)

Carbs53.2 g (20%)

Sugars22.7 g (25%)

Protein36.9 g (74%)

Sodium1507.3 mg (75%)

Fiber13.8 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspevoo

450gfirm tofu

150mlplant-based milk

1 tspsea salt

½ tspred chili flakes

red chili flakes

1 Tbspparsley

chopped

2 Tbspvegan parmesan

250gcremini mushrooms

salted vegan butter

2 slicessourdough

torn into bite sized chunks

salt

pepper

to taste

Instructions

Step 1

- Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. ⁣⁣ ⁣⁣

aubergine1

red peppers2

Step 2

- ⁣Optional: ⁣roast aubergine and peppers whole (on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Veggies should be blackened, blistered and soft. ⁣ ⁣⁣

Step 3

- ⁣Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. Then remove blackened skins. ⁣ ⁣

Colander

Bowl

Foil

Step 4

- ⁣In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣

Frying Pan

onion1

evoo1 Tbsp

Step 5

- ⁣Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣

BlenderMix

Step 6

- ⁣The Toppings:⁣

sourdough2 slices

red chili flakes

salted vegan butter

parsley1 Tbsp

cremini mushrooms250g

vegan parmesan2 Tbsp

salt

pepper

Step 7

- ⁣In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣

salted vegan butter

cremini mushrooms250g

Step 8

- ⁣Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. ⁣

Step 9

- ⁣Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot.

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