Vegan + Gluten-Free Eggplant Tahini Soup Recipe From Soup Cleanse Pioneer Nicole Centeno
Juice cleanses aren’t really my jam (probably because it seems to me that the stuff I toss from the juicer is actually the part I think I want more of – hi, fiber! – but also because, uh, hunger) but a soup cleanse, well, that’s something I can get behind.
And not just because the blended concoctions of puréed soups preserve all the nutritional goodness of the ingredients (though there is most definitely that!) but also because soup cleanse pioneer Nicole Centeno is the kinda gal that you look at and say, “I’ll have what she’s having!” and you can!
With a her new Soup Cleanse Cookbook out now (click here to order it!) and, as always, her delivered-to-your-door Splendid Spoon soup cleanses available online, Nicole is sharing a delicious eggplant tahini soup recipe with us – ya know, to hold you off until your book arrives!
Eggplant Tahini Soup Recipe
1 large eggplant, diced (about 6 cups)
1 tablespoon olive oil
1 bell pepper (any color), diced
1 small onion, diced
1 clove garlic, minced
1 quart water
1⁄2 teaspoon ground cumin
1⁄2 teaspoon sea salt
1 tablespoon tahini (*see note)
1 tablespoon chopped fresh flat-leaf parsley
Peel of 1 lemon, grated (about 2 teaspoons)
Sprinkle the eggplant with a few pinches of salt and toss to coat. Set aside for 20 minutes before placing the eggplant in a colander, rinsing off the salt and bitter juices, and patting dry.
In a large pot over medium-high heat, warm the oil. Add the eggplant, pepper, onion, and garlic and cook for 5 minutes, stirring frequently, or until the vegetables are softened and browned. Reduce the heat to low and cook for 25 minutes, or until the mixture becomes very soft. Add some of the water if the mixture starts to stick to the bottom of the pot.
Stir in the cumin, salt, tahini, and the remaining water and simmer for 10 minutes. At the last minute, toss in the parsley and lemon peel.
Using an immersion blender or countertop blender, puree the soup until very smooth.
Enjoy warm or chilled.
*Note: If you can’t find tahini, a Middle Eastern sesame paste, you can substitute with unsalted, unsweetened peanut butter.
For more delicious soup recipes, order Soup Cleanse Cookbook!
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