Imagine a soup that transforms the humble eggplant into a fiery, velvety masterpiece that will transport your taste buds straight to the vibrant streets of North Africa. This Roast Eggplant Harissa Soup is not just a recipe; it's a culinary journey that combines the rich, smoky flavor of roasted eggplant with the bold, spicy kick of harissa paste. Whether you're a spice lover, a vegetarian food enthusiast, or simply someone looking to elevate their soup game, this recipe promises to tantalize your senses and leave you craving more!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 1 large eggplant, cubed
- 2 tablespoons harissa paste
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your eggplant roasts evenly and develops a rich flavor.
- Prepare the eggplant by washing it thoroughly. Cut off the ends and cube the eggplant into bite-sized pieces, approximately 1-inch cubes. Place the cubed eggplant into a large mixing bowl.
- Add 1 tablespoon of olive oil, salt, and pepper to the bowl with the eggplant. Toss everything together until the eggplant is well-coated with the oil and seasoning.
- Spread the seasoned eggplant cubes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and golden brown, stirring halfway through to ensure even cooking.
- While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant.
- Once the onions are softened, add the harissa paste to the pot. Stir well to combine, and cook for an additional 2-3 minutes to allow the flavors to meld.
- After the eggplant has finished roasting, add it to the pot with the sautéed onions and harissa. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Let the soup simmer for about 10-15 minutes, allowing the flavors to develop and the eggplant to soften further.
- Once the soup has simmered, remove it from the heat. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the other half as is.
- Season the soup with additional salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious Roast Eggplant Harissa Soup!
Tips
- Choose the Right Eggplant: Select a firm, glossy eggplant with no soft spots or blemishes for the best roasting results.
- Roasting Perfection: Don't rush the roasting process. The golden-brown edges are where the deep, caramelized flavor develops.
- Harissa Intensity: Adjust the amount of harissa paste to control the spice level. Start with less and add more to taste.
- Blending Technique: For a silky smooth soup, use an immersion blender. If you prefer texture, blend only partially.
- Consistency is Key: Add extra broth if the soup is too thick, or let it simmer longer if it's too thin.
- Garnish Creatively: Try toppings like a dollop of yogurt, fresh herbs, toasted pine nuts, or a drizzle of olive oil to add extra layers of flavor.
- Make Ahead: This soup tastes even better the next day, as the flavors continue to meld and develop in the refrigerator.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
