I got a big bag of beets, and a bag of small eggplants, I have seen them called Indian or baby eggplants. I roasted some & enjoyed them as a side dish, but what to do with the rest????
So my creativity got going and came up with a soup on the lines of borscht but not really borscht. It has a classic mirepoix as the start point but then the herbs change everything!
Purple/Red soup
2 onions - I used 1 yellow & 1 red, chopped
1 carrot, chopped
2 sticks celery, chopped
2 large beets, topped & tailed, washed but not peeled
4 baby eggplants, topped & cut into 6 pieces
2 tbsp water
Put water in pan & add veg one at a time in order, allowing time to sweat.
1 tin black beans, drained & rinsed
1 tbsp dried dill or a bunch of fresh dill
1/4 to 1/2 tsp ground caraway
2 vegetable stock cubes
Water to cover all ingredients
Add these to pan with veg Cover & bring to boil. Turn heat down to simmer & cook for 30-45 min til veg is cooked. Season with salt & lemon pepper if needed.
Top with vegan sour cream if liked.
Enjoy
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