Smoky Red Pepper and Aubergine Soup

INSTRUCTIONS

The Soup

• ⁣⁣⁣⁣Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. ⁣⁣
• ⁣Optional: ⁣roast aubergine and peppers whole (on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Veggies should be blackened, blistered and soft. ⁣
• ⁣Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
• ⁣In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
• ⁣Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
• ⁣If not, blend until smooth and transfer to pot to heat through. ⁣

The Toppings

• ⁣In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
• ⁣Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. ⁣
• ⁣Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup. Enjoy hot.