Eggplant Soup with Brown Rice Recipe 
Vegan Recipes


Eggplant Soup with Brown Rice

2 eggplants
2 t olive oil
1 green or red apple, quartered and cored
1/2 cup diced onions
3 cloves garlic, minced
2 T curry powder
1 t fennel seeds
3 tomatoes, cored and chopped
1/2 cup tomato puree
10 1/4 cups vegetable broth
1/3 cup uncooked brown rice
1/2 t salt, or more to taste
2 carrots, diced
1 stalk celery, diced
1 to 3 drops hot chili sauce or more to taste
1 red or green apple, peeled, cored, and thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 180C/350F.

Pierce the skin of the eggplants in several places with a fork. Place in a
shallow baking dish and bake, uncovered, for about 1 hour, until soft. Cool
and when cool enough to handle, quarter the eggplants, scrape out the pulp,
and discard the skin. Chop the pulp and set aside.

In a large pot, heat the oil over medium heat. Add the quartered apple, the
onions, and garlic and cook for about 5 minutes, stirring occasionally,
until softened. Stir in the curry powder and fennel seeds and cook,
stirring, for 1 minute. Add the eggplant pulp, tomatoes, tomato puree, and 9
cups of the vegetable broth. Simmer, partially covered, over medium-low heat
for about 45 minutes, stirring occasionally, until the flavors are well
blended. Set aside to cool for about 15 minutes.

Meanwhile, in a small saucepan, combine the rice, the remaining 1 1/4 cups
broth, and the salt and bring to a boil over high heat. Reduce the heat to
low and simmer, uncovered, for about 35 minutes, until the rice is almost
tender and liquid is absorbed. Remove from the heat and let stand for 10

In a blender or food processor, process the soup until smooth (this may have
to be done in batches). Return to the pot, add the carrots, celery, and
chili sauce, and simmer, uncovered, for 10 to 15 minutes, until the carrots
and celery are tender. Stir in the cooked rice. Taste and adjust the
seasonings if necessary. Ladle the soup into heated bowls and garnish with
the apple slices and chopped parsley.

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