INGREDIENTS
▢1 tbsp evoo
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▢1 onion diced
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▢1 aubergine
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▢2 red peppers
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▢450 g medium firm tofu
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▢150 ml plant-based milk
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▢1 tsp sea salt
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▢1/2 tsp red chili flakes
THE TOPPINGS
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▢red chili flakes
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▢1 tbsp parsley chopped
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▢2-3 tbsp vegan parmesan
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▢250 g cremini mushrooms
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▢2 tbsp salted vegan butter
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▢2 slices sourdough torn into bite sized chunks
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▢salt + pepper to taste
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INSTRUCTIONS
THE SOUP
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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.
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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.
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Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes.
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In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour.
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Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it).
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If not, blend until smooth and transfer to pot to heat through.
THE TOPPINGS
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In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well.
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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.
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Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot.
