Vegan Recipes

Smoky Red Pepper and Aubergine Soup


The Soup

  • ▢1 tbsp evoo⁣
  • ▢1 onion diced⁣
  • ▢1 aubergine⁣
  • ▢2 red peppers ⁣
  • ▢450 g medium firm tofu⁣
  • ▢150 ml plant-based milk⁣
  • ▢1 tsp sea salt ⁣
  • ▢1/2 tsp red chili flakes⁣

The Toppings

  • ▢⁣red chili flakes ⁣
  • ▢1 tbsp parsley⁣ chopped
  • ▢2-3 tbsp vegan parmesan ⁣
  • ▢250 g cremini mushrooms⁣
  • ▢2 tbsp salted vegan butter ⁣ @love.legrand
  • ▢2 slices sourdough torn into bite sized chunks⁣
  • ▢⁣salt + pepper to taste⁣


The Soup

  • ⁣⁣⁣⁣Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. ⁣⁣
  • ⁣Optional: ⁣roast aubergine and peppers whole (on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Veggies should be blackened, blistered and soft. ⁣
  • ⁣Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
  • ⁣In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
  • ⁣Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
  • ⁣If not, blend until smooth and transfer to pot to heat through. ⁣

The Toppings

  • ⁣In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
  • ⁣Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. ⁣
  • ⁣Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot. 

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