Making a filling, flavorful, and delicious soup doesn't have to take hours. Instead, if you use alternative cooking methods to speed up the elements of the soup — in this case, fine chopping and broiling the vegetables — your soup can be finished in a quick 30 minutes. Toasted Indian spices make this dish an exotic and exciting vegetarian meal. Serve with crisped pita and a chilled, dry Riesling. For the recipe,
1 large eggplant (about 11/2 lb.), coarsely chopped
1 large bell pepper, seeded and sliced
1/2 cup chopped onion
1/4 cup chopped apple
2 Tbs. balsamic vinegar
1 Tbs. Dijon-style mustard
Salt to taste
1/2 tsp. olive oil
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/2 tsp. granulated sugar
1 12-oz. can tomato juice
3 Tbs. chopped cilantro plus extra for garnish, optional
Freshly ground black pepper to taste
- Preheat broiler. Spray rimmed baking sheet with nonstick cooking spray.
- Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large mixing bowl, and toss to combine and coat vegetables well. Place vegetables on large baking sheet.
- Broil vegetables in middle of oven, stirring every 5 minutes, until browned and tender, about 15 minutes. Remove from oven, and set aside until ready to use.
- Combine roasted vegetables in food processor or blender, and add olive oil, curry powder, cumin, coriander, cinnamon, sugar, tomato juice and 3 tablespoons chopped cilantro. Process, adding water to thin if needed, and working in batches if needed. Season to taste with salt and pepper.
- Reheat, garnish with cilantro, if desired, and serve hot.
PER SERVING: 110 CAL; 3G PROT; 1G TOTAL FAT; 21G CARB; 0MG CHOL; 430MG SOD; 6G FIBER; 13G SUGARS