Source: Making Thyme for Health | Makes: 4 bowls | Time: 35 min
What I changed
Amounts: using online shopping means you get what you get. The eggplant they chose for me was enormous. I didn't use all of it, but still more than the recipe calls for. I guessed at how many pounds of tomatoes I would need, and I ended up two short.
I used coconut aminos instead of tamari or soy sauce.
1/2 cup raw cashews, quick soaked in boiled water
1 large #eggplant, peeled and diced into 1” cubes
3 large #tomatoes, cored and diced
1 yellow onion, roughly chopped
3 garlic cloves
1/4 cup EVO
S&P, to taste
1 1/2 cup vegetable broth
1 tbsp coconut aminos
1 tsp dried oregano
1 tsp dried basil
Fresh parsley, to serve
Preheat the oven to 400°F and then line two baking sheets with parchment paper or silicone mats.
Divide the eggplant, tomatoes, onion, and garlic among the baking sheets then pour half of the olive oil on each and sprinkle with salt & pepper. Use a spoon to stir the vegetables until they are evenly coated in oil. Transfer the baking sheets to the preheated oven and bake for 20 minutes, or until the eggplant is very tender. Remove from the oven and set aside to cool.
Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth, aminos and herbs. Blend on high until smooth.
Reheat the soup on the stove top or in the microwave before serving. Garnish with fresh herbs and enjoy!