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Eggplant Bisque




Source of Recipe


VeganStreet website


Recipe Introduction


Elegant and rich, this is certain to impress your valentine


List of Ingredients




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

Recipe



In a large soup pot, saut� 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
pur�e 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.