Posts Tagged ‘SpongeBob was created to torture adults who are content with a small number of domestic animals’

It rained all day.  Soup was needed.  My warm, crusty bread sorta flopped.  (Yeast.  It’s touchy.)  So it is not pictured here. So the roasted eggplant and red orange pepper soup went solo.  Hearty and filling.  It isn’t photogenic, but it is really darn good.

source:  Donna Klein, The Mediterranean Vegan Kitchen

vegan, -gluten

  • 2 lg eggplants (~1lb ea), quartered lengthwise
  • 2 medium bell peppers (I had orange), quartered lengthwise
  • 6 lg cloves garlic, peeled
  • 4 tbsp olive oil
  • 1 lg onion, finely chopped
  • 1 sm carrot, finely chopped
  • 3 med tomatoes, peeled, seeded chopped
  • 2 bay leaves
  • 1/2 tsp cumin seeds
  • 1/4 tsp oregano
  • 1/4 tsp dried thyme
  • s & p
  • 8 c veggie broth
  • 1/8 tsp cayenne (optional; I left out)
  • 1/2 c fresh cilantro (optional; I left out)
  • 1 tbsp lemon juice (optional; I left out)

Preheat oven to 400 deg.  Lightly oil baking sheets.  Rub cut sides of eggplants, skin sides of bells and garlic with 1 tbsp of oil.  Arrange eggplants and peppers, skin side up on prepared baking sheet.  Add the garlic

Roast until the garlic is browned and softened, turning once, about 15 mins…and the peppers are blistered and beginning to char, about 20 mins….and eggplants are softened, slightly wrinkled, and beginning to char, about 30 mins.  (For me, these things took twice as long.  No idea why.)  Place peppers in a paper bag, twist to close, and set aside.  Set all veggies aside to cool.

When cool enough to handle, peel away the skin.  Peel off skins of the peppers.  Coarsely chop all and set aside (or if pressed for time, don’t bother chopping veggies, but do chop the garlic).

In a large stockpot, heat oil over med-low.  Add onion and carrot and cook, stirring occasionally, until very soft but not browned.  Add tomatoes, bay, cumin, oregano, thyme, s&p.  Bring to brisk simmer over med-high, stirring constantly (or occasionally).  Add broth and boil.  Reduce heat, cover and simmer for 15 mins.  Stir in eggplant, bells, garlic, and cayenne if using.  Bring to med-high heat.  Reduce heat, cover and simmer for 15 more mins.

Remove and discard the bay leaves.  Working in batches, transfer the soup to a food processor.  Process or blend until pureed.  Return to pot and reheat over low.  Stir in cilantro and lemon juice, if using.

Healthy soup is made and enjoyed by my sweetie and me.  Chase ate his special “Chase food.”  (i.e. tonight’s meal:  slices of kiwi and apple — not a whole fruit of either — with a vegetarian/tofu corn dog, and a pickle slice.)  (A high percentage of Chase food does not decompose and the ingredients aren’t pronouncable by non-chemists.)  (I have noted to Chase that he will likely not decompose, but I guess he doesn’t think as much about decomposition as I do.)

Family had a good half hour with the photographer, doing engagement photos, some with us two, some with us three.  Will post on FB when they’re ready.  My bread flopped, but oh well.  Kitchen is cleaned up and I am going to have the last glass of Guenoc Petite Syrah and go hide up in the bedroom, which is away from the sounds of cartoons.

My work here is done.