White Bean and Smoked Eggplant Soup
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Start by placing the eggplant in the mouth of the fire and leaving until the skin is completely charred. Carefully remove from heat and transfer to a cutting board. Then open the eggplant lengthwise and remove the smoked pulp. Beat with a knife to make smaller pieces and set aside.
In a pan, heat oil and add the onion and leek and sauté until golden. Then add the bay leaf and thyme to release aroma.
Add the potatoes, stir for a few seconds, then add the white beans and salt. Add the vegetable broth and stir well.
Once the broth is boiling, add the smoked eggplant pulp and stir so that it dissolves in the broth.
After 10 minutes, adjust the salt, turn off the heat and finish with the watercress and chopped parsley.
obs: the flavors of this soup get better every day kept in the fridge
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