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White Bean and Smoked Eggplant Soup
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
8 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Cooked and drained white beans250 g
- Eggplant200 g
- Diced Potato300 g
- Sliced leek1 unit(s)
- Chopped Onion1 unit(s)
- Bay leaves2 unit(s)
- Watercress1/2 unit(s)
- Thyme sprigs10 unit(s)
- Vegetable broth2 l
- Chopped Parsley1/2 unit(s)
- Salt to taste
- Olive oil to taste
- Start by placing the eggplant in the mouth of the fire and leaving until the skin is completely charred. Carefully remove from heat and transfer to a cutting board. Then open the eggplant lengthwise and remove the smoked pulp. Beat with a knife to make smaller pieces and set aside.
- In a pan, heat oil and add the onion and leek and sauté until golden. Then add the bay leaf and thyme to release aroma.
- Add the potatoes, stir for a few seconds, then add the white beans and salt. Add the vegetable broth and stir well.
- Once the broth is boiling, add the smoked eggplant pulp and stir so that it dissolves in the broth.
- After 10 minutes, adjust the salt, turn off the heat and finish with the watercress and chopped parsley.
- obs: the flavors of this soup get better every day kept in the fridge
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