1 November, 2015
Aubergine and coconut soup
It’s a super simple, very ugly and at the same time very tasty and creamy soup. I keep looking for ideas of how to make it prettier, but everything seems to impact the taste, so I think I’ll just have to accept that it’s not going to be a pretty one.
Ingredients
- 2 aubergines
- 250 ml coconut cream or milk
- 1 vegetable stock cube
- 1 tbsp olive oil
- fresh coriander
- 2 tbsp sunflower seeds
Instructions
- Cut the aubergines in half, place on a pan covered with baking paper and brush the olive oil all over them.
- Bake around 1 hour in 180°C.
- Using a spoon, take out the inside of the aubergines and throw away the skin.
- Place the aubergine puree and the coconut cream in a pot and blend using an immersion blender.
- Add vegetable stock and cook for a few minutes on low heat.
- Add salt and pepper to taste.
- Sprinkle some fresh coriander and freshly roasted sunflower seeds just before serving.
- To roast the seeds, place them on non-greased hot pan and fry for 2-3 minutes.
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