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

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⁣

Great

% Daily Values based on a 2,000 calorie diet

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. ⁣⁣ ⁣⁣

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. ⁣ ⁣

Step 4

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

Step 5

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

Step 6

- ⁣The Toppings:⁣

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. ⁣

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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