Lately I’ve been challenging myself to cook vegetarian or vegan on Mondays and since S bikes to and from work most days, I’m also been trying to have something like soup for him when he gets home after riding seven miles in the cold!
This week I decided to experiment with a vegan version of the white bean soup his mother makes. My soup came out nothing like hers but it was very popular with the children and our weekly supper crowd….
Start of course with a large onion and some garlic. Cut fine but not terribly small.
Saute in vegetable oil, along with precooked white beans (these are navy beans) and a couple of Tablespoons of lemon juice (prevents the beans from turning to mush).
Get your spice grinder to grind up about a teaspoon of cumin, a generous pinch of fennel seed and a 1/2 teaspoon of half-sharp paprika! Isn’t my spice grinder cute?
Add four to six slices of frozen fried eggplant or a 1/3 to a 1/4 cup of eggplant puree.
Stir in about a cup of chickpea flour (enough that you absorb all the moisture in the pan and the flour starts to brown a little. Add two quarts of water (less if you want a thicker soup) and let simmer for about 30 minutes, stirring occasionally.
Serve hot and enjoy!