Eggplant Bisque

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Eggplant Bisque

Source: VeganStreet website

 

Elegant and rich, this is certain to impress your valentine

 

2 medium yellow onions, peeled and chopped

2 eggplants, peeled and diced

1 cup carrots, sliced thin

3 tsp. olive oil

2 1/2 tsp. salt

5 cups veggie soup stock

1 Tbsp. tamari or soy sauce

1/4 tsp. ground black pepper

16-oz. silken tofu, crumbled

Chopped scallions, optional

 

In a large soup pot, sauté the onions, carrots, eggplant and salt for about

5 minutes over medium heat. Add the Soup stock, tamari, pepper and tofu and

cook until eggplant is completely soft and cooked through. Pour into the

blender in batches (as a safety precaution, you may want to let the soup

cool before putting the blender or else you risk the glass rupturing) and

purée until smooth. Pour back into soup pot and heat through. Garnish with

finely minced scallions.

 

*If you're not fond of eggplant, you could substitute the same amount of

sliced zucchini for it.