Pelusa Molina, my cooking professor, taught us how to cook the most lip-smackingly delicious soup last Thursday, and I must say, it is a hell of a soup. Everyone should try it.
CREAM OF VEGETABLE SOUP (Serves 6)
Ingredients:
1) 1 large eggplant
2) 1 tomato
3) 1 onion
4) 1 clove of garlic
5) 1 litre of chicken or vegetable stock
Steps:
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1) Peel the eggplant and cut into cubes, allowing to cook in a wok without too much oil
2) Cut the tomato, onion and garlic into cubes
3) When the eggplant starts turning slightly transparent, add in the garlic and onions
4) When onions are turning slightly brown, add the tomatoes
5) Add the chicken or vegetable stock and allow the stew to simmer over low heat for 15 minutes
6) After simmering, switch off fire and let stew cool for 10-15 minutes
7) Transfer the stew into a juice mixer/processor and mix it until it achieves a homogenous texture
8) Serve hot with a drizzle of grated cheese and some bread
Vegetables being stir-fried in the wok:
With the stock added and stew allowed to simmer:
Put the stew into the juice mixer/processor:
Soup being warmed up and ready to be served:
Served hot with grated cheese:
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