Creole Eggplant Soup
"This recipe is one that I gleaned from travels in New Orleans many years back. I like to make it in spring, as it has a lighter texture and flavor than winter soups, yet is still robust and satisfying." - Nava Atlas.
2 tablespoons olive oil
1 large onion, chopped
3 medium celery stalks, diced
1 clove garlic, minced
1 1/2 tablespoons unbleached white flour
2 large potatoes, peeled and finely diced
1 large or 2 medium eggplants (about 1 1/2 pounds), peeled and diced
1 cup rice milk
2 tablespoon finely chopped fresh basil, or 1 teaspoon dried
1 1/2 teaspoons curry powder, or more, to taste
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup minced fresh parsley
- Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 8 to 10 minutes, or until the onion is golden. Sprinkle in the flour and cook, stirring, for another minute.
- Add the potato and eggplant dice to the soup pot along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer, stir well, then cover and simmer gently until the potatoes are just tender, about 15 minutes.
- Stir in the rice milk, basil, curry, and thyme. Simmer over low heat for 15 to 20 minutes longer. Adjust consistency with more rice milk if soup is too dense. Season taste with salt and pepper, then simmer for 5 minutes longer over very low heat. Stir in the parsley and serve, or leave off the heat for an hour or more before serving, then heat through as needed.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.