Smoky eggplant & cumin soup with sweet red onion topping (vegan + grain, gluten, nut & sugar-free)

Good afternoon ! Here’s my Smoky eggplant & cumin soup.

Here is another Optifast Intensive recipe you, a soup to be exact, and a spicy one at that ! 

If you like spice, can get your hands on some eggplants & have your oven on, you are in luck. This was totally & utterly delish ! I was skeptical but figured I’ve always enjoyed the smoky taste of roasted or grilled eggplant, so I thought I would give it a go. 

The sweet red onion topping just makes it, this is kind of my very own creation, I think, with the added lemon it adds a beautiful tangy flavour punch in the mouth with each spoonful.

Enjoy the week, we are packing to move house, so recipes & responses may be a little slow this end, hoping to post another recipe this weekend coming.

Joni x

Optifast Intensive Smoky eggplant cumin soup 

Optifast Intensive Smoky eggplant cumin soup 3 side profile 

Optifast Intensive Smoky eggplant cumin soup spoon

Optifast Intensive Smoky eggplant soup

Optifast Intensive Smoky eggplant soup

Optifast Intensive Smoky eggplant cumin soup 2

Smoky eggplant & cumin soup with sweet red onion topping (vegan + grain, gluten, nut & sugar-free)
Serves 6
A smoky, flavoursome soup with a sweet topping for contrast. Fabulous for a cold Winters lunch.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Soup
  1. 2 medium eggplant
  2. 1 tbs olive oil
  3. 2 small brown onions
  4. 1 tsp ground cumin
  5. 1/2 tsp ground cinnamon
  6. 1 tsp ground ginger
  7. 1/2 tsp turmeric
  8. 2 cups stock (I used Massel vegan chicken stock)
Topping
  1. 1/2 tbs olive oil
  2. 1 medium red onion, peeled & sliced thinly into rounds
  3. 1/2 tsp ground cinnamon
  4. 2 birdseye chilli, de-seeded & minced
  5. Juice of half a lemon (approx. 2 tbs)
  6. A few sprigs of coriander, to serve (optional)
  7. Sumac, to serve (optional)
  8. Sprinkle cumin seeds, to serve (optional)
Soup
  1. Preheat oven to 180oC. Place the whole eggplants on an oven tray and roast for at least 15 mins, until deflated, squashy & wrinkled. Remove & let cool a little. Open them up and using a spoon remove all the light brown flesh to a bowl, leaving the skin behind.
  2. In a large saucepan heat a tablespoon of olive oil. Add the onions, cumin, cinnamon, ginger & turmeric. Cook for 10 mins until nice & brown. Add the eggplant flesh & the stock.Cook for another 10 mins then blitz using a stick blender until creamy & silky.
Topping
  1. Heat a small fry pan over high heat, add a tablespoon of olive oil and the red onion, cinnamon, chilli. Cook, stiring, until it starts to brown. Turn the heat right down to low & simmer for 10 mins until it is sticky. Add the lemon juice. Season with salt & black pepper.
  2. Serve the soup topped with the red onion, some fresh coriander & sumac, if you have it on hand.
Notes
  1. Freezes very well. Keeps in fridge for at least five days.
  2. No cauliflower or broccoli for people with IBS and/or following a FODMAPS regime.
Adapted from Three Sisters Bake
Opti Cook http://www.opticook.org/
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  1. Julie
    June 20, 2016

    Just made this and it’s yum! Hubby said the 2 chillis would be too much, so I only put 1 in but can barely taste it so I think 2 would have been fine.

    • Joni Condos
      June 20, 2016

      Nom Nom Julie ! Thanks for letting me know, yes I tested it with one and was a bit too dull for my liking. Did you like the eggplant smoky taste ? I was a bit hesitant but did enjoy this soup for sure, eating some again now for dinner ! Joni

  2. Memphis Ms
    November 30, 2016

    Just made this. Super easy and so yummy. Two chillies gives it a nice kick šŸ™‚

    • Joni Condos
      December 31, 2016

      Fab Memphis , thanks for letting me know ! Joni