Spicy Roast Eggplant & Harissa Soup
[dropcap style=”font-size: 60px; color: #9b9b9b;”] W[/dropcap]hile I love soup at any time of the year, there’s something about this soup which just makes me think of Autumn.
Maybe it’s the colours. Maybe it’s the fact that eggplant are still in season in early Autumn just when the nights are getting colder and I’m in the mood for a warming bowl at dinner time.
Either way if you love eggplant, you have to try this soup.
It’s amazing how rich and creamy roast eggplant can be when pureed into a soup. I love the contrast between the silky soup, the cream , the harissa kick and the crunchy nuts. Seriously I could eat this all day long.
enough for: 2
takes 30 minutes
2 medium eggplant
2 cups chicken or veg stock
8 tablespoons sour cream
2 tablespoons Harissa
2 tablespoons extra virgin olive oil
chopped roast almonds
1. Preheat your oven to its highest setting. Dice eggplant into 1inch (2.5cm) chunks, skins on. Place chunks in a baking tray, drizzle generouly with olive oil and a good sprinkle of salt. Roast for 20 minutes, stirring after 10 minutes.
2. Bring the stock to a simmer in a medium saucepan. When the eggplant is softened and browned, tip the cooked eggplant into the stock and bring back to a simmer. Remove from the heat and puree using a stick blender leaving a few chunks. Taste and add more salt if needed.
3. Combine harissa with olive oil in a small bowl to make harissa oil. Divide soup between two bowls. Swirl over sour cream and harissa and top with almonds.
WINE MATCH: A spicy red like temperanillo.
Variations & Substitutions
dairy-free – coconut cream, cashew sour cream or additional extra virgin olive oil.
more veg – zucchini, onion and capsicum (red bell peppers) would all make a lovely ratatouille soup.
nut-free – replace with croutons, torn toast or pita chips. Or extra sour cream.
carb-lovers – serve with warm pita or crusty bread.
more substantial – more nuts or more olive oil or both!
sour cream alternatives – Greek yoghurt, mayo or double cream or any combo of the three.
no harissa – use your fave hot sauce or Marcos Chilli Oil.
carnivore – chicken, chorizo, merguez sausages (or any spicy sausage).
Waste Avoidance Strategy
eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.
chicken or veg stock / Harissa / extra virgin olive oil / roast almonds – keep them in the pantry.
sour cream – keeps for weeks in the fridge.
Prepare Ahead
Absolutely! Keep sour cream, almonds and harissa oil separately. Soup will keep in the fridge for 2 weeks or frozen. To serve bring back to a simmer and top as per the recipe.
Have fun in the kitchen!
With love,
Jules x
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Thank you for sharing this delicious looking soup! Can’t wait to try this at home. Eggplant is great, but harissa is one of my favorite ingredients for sure.