Creamy Eggplant Lycopersicon Esculentum Soup

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INGREDIENTS:
1 medium-size eggplant, diced into 1” cubes
5 large tomatoes, cored together with diced
1 xanthous onion, simply about chopped
3 garlic cloves
1/4 loving cup extra virgin olive oil
salt & pepper
1/2 loving cup raw cashews, soaked overnight
1 together with 1/2 loving cup vegetable broth
1 tablespoon tamari or soy sauce (optional)
1 tablespoon fresh oregano or i teaspoon dried
1 tablespoon fresh basil or i teaspoon dried

DIRECTIONS:
  1. Preheat the oven to 400°F together with and thus work 2 baking sheets with parchment paper.
  2. Divide the eggplant, tomatoes, onion, together with garlic alongside the baking sheets together with thus pour one-half of the olive petroleum on each together with sprinkle with tabular array salt & pepper. Use a spoon to stir the vegetables until they are evenly coated inward oil. Transfer the baking sheets to the preheated oven together with bake for twenty minutes, or until the eggplant is really tender. Remove from the oven together with laid upward aside to cool.
  3. Once the vegetables convey cooled down, transfer them to a blender. Drain the cashews together with thus add together them to the blender also along with the vegetable broth, tamari together with herbs. Blend on high until smooth.
  4. Reheat the soup on the stove overstep or inward the microwave earlier serving. Garnish with chopped cashews together with fresh herbs together with enjoy!


Original Recipes visit: Creamy Eggplant Tomato Soup @ makingthymeforhealth.com
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Creamy Eggplant Lycopersicon Esculentum Soup Rating: 4.5 Diposkan Oleh: First House
 

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