I had a couple of Chinese eggplants in the bottom of my fridge, and wanted to use them in a soup, although they would have been pretty kick ass in a stir fry. This soup tasted good too though. First, roast the veggies, and that imparts a really nice flavour to the soup. This week is going to be pretty stressful for me with school, so I hope this soup lasts for when I don't have time to make a big meal. Also, my camera is acting up, just after I took these pictures it shut off and wouldn't turn back on...hmm
3 medium tomatoes, halved
2 Chinese eggplants (or 1 large eggplant)
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) vegetable stock
1 cup soy milk
Preheat oven to 400°F.
Cut eggplant in half, lengthwise
Quarter the onion, peel the garlic, and place them in a baking pan.
Drizzle with oil
Roast in the oven for about 40 minutes.
Take them from the oven, scoop out the eggplant meat and put in a big pot on the stove, add the other veggies, and the thyme.
Pour in veggie stock, and bring to a boil.
Simmer for about 40 minutes.
Blend with a hand blender, and stir in soy milk.
Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.