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Roasted Eggplant Soup with Hazelnuts
(0)
65 min
Under an hour
Gurkerl Küche
Diese samtige Melanzanisuppe besticht durch das tiefe Aroma gerösteter Auberginen, kombiniert mit der feinen Textur von Erdäpfeln und dem nussigen Crunch von Haselnüssen. Ein Klecks griechisches Joghurt und frische Petersilie runden dieses außergewöhnliche Geschmackserlebnis perfekt ab – ideal für alle, die das Besondere suchen.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 220 °C. Brush the eggplant with about 2 tbsp olive oil, roast in the oven for approx. 20 minutes. Let cool slightly, halve lengthwise, and scrape out the flesh with a spoon. Roughly chop.
Reduce the oven temperature to 160 °C. Roast the hazelnuts in it for approx. 15 minutes, let cool, and also roughly chop.
Finely dice the onion and garlic. Peel the potatoes and cut them into approx. 1 cm cubes.
Chef's tip
For an even more intense aroma, you can use a strong vegetable broth instead of water. A high-speed blender ensures a particularly creamy consistency.
Nutritional values
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