If there’s one thing I never tire of in the kitchen it’s making soup. Something about the process is so relaxing to me – with a warm, hearty and delicious reward at the end!
1/4 cup onion, finely chopped
2 T garlic, finely chopped
1/4 cup olive oil
3 T. gluten-free flour
1 1/2 pint chicken or vegetable stock
1 lb. eggplant, peeled and cut into small dice
1 cup almond milk (or your favorite milk substitute)
salt and pepper
Saute onion and garlic in oil until soft but not browned. Stir in the flour to make a roux. Cook the roux but don’t brown it. Whip in the stock and bring to a boil. Add the eggplant and simmer until tender.
Pour the soup mixture into a blender and puree until no chunks remain. In the pot, heat the milk. Add the pureed eggplant mixture back into the milk and stir. Season to taste with salt and pepper. I like to garnish mine with some olive or truffle oil as pictured.