|prep time||10 minutes|
|cook time||45 minutes|
|590||g||water or vegetable broth|
|120||g||bell pepper, fresh (red, yellow, orange)|
|1||Tbsp||extra virgin olive oil|
A sweet, savory, and slightly creamy blended soup, best served hot. Eggplants lend creaminess, and tomatoes and peppers add sweetness and tanginess. Tomatoes are high in glutamic acid so they add umami. Choose cherry or grape tomatoes for the sweetest soup (their small size also means you don’t have to cut them). Vine-ripened tomatoes taste better that ones that have ripened after picking. Small eggplants are sweeter. Don’t leave out the oil -- a little fat makes the soup creamier and less frothy, and helps you to absorb some of its nutrients. The flavor of oregano marries famously with eggplant and tomato in particular, and oregano may help to preserve food and keep it safe. Rosemary also goes well, and may have beneficial effects on health.
Cooking these vegetables (actually fruits) kills potentially harmful bacteria, makes them easier to digest, and may increase the availability of some nutrients, like lycopene in the tomatoes. Blending also helps digestibility. The water helps to fill and hydrate you without adding calories, but you can replace it with another liquid to add flavor and nutrition. Choose a stainless steel cooking pot to add chromium to your diet.
Humans have been making soup for thousands of years. A soup is an easy and frugal way to combine ingredients into a comforting meal.
Will store in the fridge in a sealed container for up to a week. To bring with you to work, use a thermos (preferably stainless steel). Boil some water and put it in the thermos for a minute to heat the container. Pour out the water and add the heated soup -- it should stay warm for several hours.