Smoked Eggplant Soup with Zaatar and Kiri

mains
45 min
4

A roasted eggplant soup, spiced with Lebanese Zaatar and made extra creamy with Kiri square portions

Ingredients

For the Soup

  • 8 Kiri Square Portions
  • 2 roasted eggplants, peeled
  • 2 medium potato (you can use sweet potato), peeled and cut into large cubes
  • 400 ml (1 3/4 cups) vegetable stock 1 large onion, chopped 2 garlic cloves, grated 4 tablespoons olive oil 1 tablespoon lebanese zaatar Salt and pepper, to taste Fresh cilantro leaves, to garnish Lebanese zaatar, to garnish
Smoked Eggplant Soup with Zaatar and Kiri

Cooking steps

Preparing the Soup

  • 1In a saucepan over medium heat, add the water, salt, potato cubes, and cook for 10 minutes or until tender. Drain and set aside.
  • 2In a pan over medium heat, add the olive oil, onion, garlic, salt, pepper, and cook for 3 minutes until the onion becomes soft.
  • 3Cut the roasted eggplants into cubes and add them to the onion. Mix and cook for 2 minutes.
  • 4Add the cooked potatoes, garlic powder and continue cooking for 3 minutes.
  • 5Add the vegetable stock to the vegetable mixture and cook the soup for 20 minutes. Remove from the heat. 6. In a food processor, add the soup mixture and Kiri? squares portions, then blend all together until the soup texture becomes smooth and creamy.
  • 6Garnish the roasted eggplant soup with the Lebanese thyme and drizzle with olive oil. Serve the soup hot with bread slices.

Cooking steps

Smoked Eggplant Soup with Zaatar and Kiri