Spiced tomato and eggplant soup with dukkah, croutons and basil
Cook time: 40 minutes
Ingredients
Instructions
1
Preheat oven to 220 degrees.
Cut the tomatoes in half and cut the eggplant into large chunks, about 12 pieces per eggplant.
Toss with oil and place in the oven for 15
2
While the veggies are roasting, peel and slice the onion.
Finely chop the garlic.
Remove the seeds from the chilli and finely chop.
3
In a large pot with a little oil, cook the onions for 4-5 minutes. Add the garlic and as much chilli as you’d like and cook for another minute.
Remove the roast veggies from the oven and add to the pot along with the soup mix and water. Let simmer for 15 minutes.
Turn the oven down to 180 in preparation for the croutons.
4
Chop the bread in to bite sized pieces, about 1-2cm cubed.
Toss with oil and salt, cook in the oven for 10 minutes.
5
Pick basil leaves, separating one third for garnish.
Add coconut cream and two thirds of the basil leaves to the soup.
Check croutons to make sure they aren’t burning.
6
Blend soup until it’s a fine consistency.
Taste and adjust seasoning levels if needed.
7
Plate up in bowls and top with dukkah, croutons and some fresh basil.
Enjoy!
