The weeks are just flying by like crazy and my goodness it is June! Lisa and i took a summer day yesterday in between all the renovations and work we have been doing for the cafe coming up….. and we keep reminding each other everyday…. let´s keep paddling, we are closer then we think. WE ARE!
Anyway, when it’s a hot day you don’t want to spend too long in the kitchen, so here is a recipe of one of my favourite soups, quickly to make and the soup can be served warm or cold…… you decide!
2 medium sized eggplants
1 tbsp tamari
1 tsp vinegar
1 tsp salt
3 large tomatoes
6 garlic cloves
2 tbsp olive oil
1 tbsp fresh thyme
4 cups vegetable stock
Pre-heat the oven on 180 degrees.
Cut up the eggplant in small cubes, place into an oven dish and cover with olive oil, salt, tamari and vinegar. Place in the oven and let roast for about 30 minutes, you really want them to get soft.
Meanwhile bring some water to the boil in a soup pot, add the tomatoes and onion into the pot, add some salt to taste and let it boil for about 15 minutes, until nice and soft.
Then take the eggplant out of the oven, add to the soup pot, plus the vegetable stock, garlic and fresh thyme and blend it all well together. Puree the soup well and then bring to the boil for another 5 minutes, just to simmer.
Serve warm straight away with some fresh coriander on top OR let the soup first cool down then place in the fridge for a few hours and you have a beautiful cold soup!
Next week…..Summer in the city! A special triple blog with three amazing recipes for summer!