Creamy Eggplant and Pepper Soup

Ingredients

• Ramiro Pepper 0 oz
• Eggplants 10 oz
• Chicken Broth 15 fl oz
• Spanish onions 1 piece
• Garlic 2 cloves
• Ginger 0 oz
• Carrot ½ piece
• Red Wine Vinegar ½ teaspoon
• Sumac ½ teaspoon
• Salt to taste
• Pizza Mozzarella Cheese 5 oz

Step-by-Step Guide

Step 1

Make small punctures in the eggplant with a fork.

Step 2

Peel the onion and garlic. Peel and slice the ginger thinly.

Step 3

Cut off the base of the pepper and insert the ginger and garlic inside.

Step 4

Wrap the vegetables in foil and place them in a preheated oven at 355°F for 40 minutes.

Step 5

Once cooked, let the vegetables cool slightly and remove the skin from the ramiro pepper and eggplant.

Step 6

Chop them roughly.

Step 7

Place the chicken broth with the carrot on medium heat, add the roasted vegetables. Season with salt.

Step 8

Once the broth is heated, remove from heat. Blend with an immersion blender until smooth. Season with sumac and salt.

Step 9

Add the wine vinegar. Blend again.

Step 10

Cut the cheese into small cubes.

Step 11

When serving, add cheese to each portion.