A pot full of "very rich" luck: peanut-eggplant soup

J uhuuu ... finally home! After a week of customer meetings in Berlin, I landed in Hamburg again. It was good and exhausting. Now I'm tired, a bit coy and snuffled, but also very happy to be sitting on the couch with my little Chaos family tonight. There are at least three blankets and a hot water bottle at the start, that's already clear. And this wonderful peanut and eggplant soup really adds to the great feel-good re-home cuddly warm effect.

To get you really excited about my new favorite soup, I have to go fast borrow a word from our English friends: "rich". It is not only rich, lush, spicy or filling - in fact, I just do not find the German adjectives right for this pot of good luck. "Rich" is then a very wonderful word: rich in flavors, rich in vegetables, rich in heat, rich in wonderful textures, rich in substance. I like - and that correct.

A pot full of "very rich" luck: peanut-eggplant soupA pot full of "very rich" luck: peanut-eggplant soup

Here's the recipe for a big pot of peanut-eggplant soup:

Wash and clean 500g aubergines and then cut into 1cm cubes. Peel 5 large shallots (or 2-3 smaller onions) and cut into very fine slices. Heat 1 pint of peanut oil in a heavy saucepan and fry the shallots with stirring. Then add the aubergine cubes, stir well and fry for about 15 minutes on medium heat until the vegetables are soft.

Slightly move aubergines in the pan to make room for the spices: 1 Put chopped spicy chilli and 3 cm of fresh chopped ginger in the pan and fry for about 1 minute. Add 1.5 teaspoon ground cumin , 1 pinch of cayenne pepper and 1/2 teaspoon turmeric and also roast for 1 minute. Add 1 chopped onion and fry until the onion is glassy. Stir in 4 tablespoons of tomato puree and fry for another 1 minute.

1 can of chopped tomatoes , 1.25 liters of water and Add 400 g of green beans (fresh or frozen) to the pan and stir well with the eggplant and spice paste. Boil and cook for 5 minutes. 5 large tablespoons of peanut butter (without sugar or other additives) with 1 ladle of cream until smooth in a small bowl. Then add to soup, stir well and simmer for 45 minutes on low heat. Finally, season with the Juice 1/2 Lemon and Salt .

Allow the soup to cool slightly before serving. Serve to taste with peanuts , chopped cilantro or blanched green beans sprinkled.

Tip: If there's any left over from the soup, you can make a great vegan peanut-butgin-stew the next day. Soak soy brisket in vegetable broth, disengage (described on the package exactly) and add to the soup. Let it pass through, then heat on a low heat and serve with a guacamole as a topping, for example. Delicious! And by the way also very suitable for the office.

A pot full of "very rich" luck: peanut-eggplant soup