Yields 2 portions
- 2 eggplants
- 2 medium-sized carrots
- 1 medium-sized potato
- 1 mildly-spiced pepper
- ½ red onion
- 2 cloves of garlic
- olive oil
- freshly ground black pepper
- 500 ml of chicken stock
- 1 teaspoon of curry powder
- 2 bay leaves
- 1 teaspoon of ground cumin
- a bit of parmesan cheesegrated
- some canned olive
- 2 straws of scallions
You will need
- blender or food processor
Before you start: unfreeze chicken stock if frozen.
- Preheat oven to 200 °C.
- Slice an onion in halves. Put all the vegetables unpeeled into a baking form, pour a bit of olive oil on top, add salt and black pepper.
- Bake for
20–30minutes, until vegetables are soft when you stab them with a knife or a fork.
- When the vegetables cooled down a bit, take them out of the baking form (don’t wash the baking form, we’ll need it later). Peel the onion, the eggplants, and the pepper. Roughly chop them into big chunks and puree using a blender or a food processor until you have a smooth creamy paste.
- Pour 400–500 g of hot chicken stock into the baking form from the vegetables, add a teaspoon of curry powder. Mix until the powder has diluted.
- Pour the vegetable puree and the broth into a small pan. Add two bay leaves. Add a teaspoon of ground cumin. Stir, and cook on low heat for 10 minutes.
- Grate a bit of Parmigiano-Reggiano over the soup and stir.
- Serve with thinly chopped olives and green onion.
Notes & tips
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.