I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
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Friday, September 9, 2011
Roasted Tomato and Eggplant Soup
all the deep roasted flavors in this soup.The chickpeas add depth, the tomatoes have sweetness you get right up
front and then you taste the eggplant at the end.And, it was pretty easy to make on a
weeknight.I roasted the vegetables
while I supervised baths and then finished dinner prep while the kids watched
their TV for the day.
Thursday Menu – Roasted Tomato and Eggplant Soup, Cheese
The original recipe in the link below calls for plum
tomatoes, I had beefsteak from the CSA and they worked fine.I halved the original recipe and it made a
perfect amount for two of us.Last night
was another “piece meal” for the kids – quesadillas and tomato slices.There is a chance we might get carrots in our
CSA next week, so save this recipe and you can make even more of the ingredients
be from the CSA.I put those frozen
herbs to use and pulled out cilantro cubes to add to the soup.
3-5 cloves of garlic, peeled (the cloves from the CSA are
huge, use your judgement)
Salt and Pepper
½ eggplant, cut into chunks
1 can (15 oz) chickpeas, drained and rinsed
1 t curry powder or other Asian spice blend (I used Bangkok
blend from Penzey’s)
2 cups or more broth
¼ cup cilantro, chopped
Preheat oven to 425 degrees.
On one rimmed baking sheet toss tomato wedges, carrots,
garlic, drizzling of oil, salt and pepper.Spread into a single layer.
On a second rimmed baking sheet toss eggplant, chickpeas,
curry powder or spice blend, salt and pepper.Spread into a single layer.
Place baking sheets in the oven and roast 45 minutes,
tossing mixtures after about 20 minutes.
Reserve about half of the roasted chickpeas for garnish.
Transfer the remaining vegetables into a soup pot, add broth
and cilantro.Puree with an immersion
blender.Add broth until the soup is the
consistency you would like.Simmer until
time to serve.Garnish with reserved
NOTE: The soup can be pureed with a food processor or