Today, I have a guest post for you continuing the Tahini series. Thanks to Karolina from Senses in the Kitchen for sharing a scrummy-looking soup. I can’t wait to try it:
This soup is not the best looking one, but very, very tasty. The basic recipe comes from Leiths “Simple Cookery Bible” but I have changed it slightly, mainly by adding tahini and coconut milk (optionally). They suggested adding parmesan and basil – it is tasty, but I like my version better. If I want to make it more filling I add wholegrain short pasta, such as farfalle or fusilli (already cooked al dente, add it to a bowl before adding a soup; this is how I make sure the pasta will not be overcooked).
I hope you like the recipe and photos. I just had one bowl of this soup and I love it!
Cream of roast aubergine
1 large aubergine, cut into about 1 cm dice
3 gloves of garlic, unpeeled
6 cherry tomatoes
2 tbsp olive oil
freshly ground black pepper
half tsp smoked paprika
about 600 vegetable stock
1 tsp of tahini
coconut cream or milk (optional)
Preheat the oven to 180 C.
Place diced aubergine onto a baking tray lined with baking parchment together with garlic and tomatoes. Drizzle with olive oil, sprinkle with salt, pepper and paprika and place in the oven. Roast for about 15 minutes, turning half way. Turn the oven off and leave it in the oven to cool down slightly (it will continue to cook, and help save some energy at the same time).
Place all the roasted vegetables in a pan making sure you have got all the juices and olive. Squeeze the garlic out if it’s skin. Add hot stock and bring to the boil. Simmer for about 10-15 minutes, then add tahini and liquidise with hand blender. Season with salt and pepper and serve with a splash of coconut milk or coconut cream.