About the Recipe
4 Sprigs of Thyme
3 litres Vegetabel Stock
1 tbsp Garlic Puree
Salt and pepper to taste
2 Sweet potato
1 White onion
2 Stalks of Celery
1 cup Basil leaves
1 Lemon zest
2oz Olive oil
Gaby's spice mix to taste
Cut all the eggplant in half and season the flesh, then place them face down on parchment paper on a baking sheet
Bake the eggplant until very soft.. About 25 minutes on 375F
While the eggplant is roasting wash and chop the Peeled sweet potato, celery and onions
In a thick bottomed pot saute the vegetables and the potatoes until onions start to break down
Add the garlic and saute another minute or so, season and add the vegetable stock until the eggplant is finished
Once the Eggplant is done, scoop the insides of the eggplant into the simmering pot, discard the eggplant skins
Mix into the soup mix until the sweet potato is fully cooked.
Blend in a high speed blender or hand blender until smooth.
To make the oil, you will need to process in a bullet or high speed blender on high to extract the colour just the basil and the olive oil
To serve, pour the soup into the bowl, add the basil oil drizzled around. Zest the lemon over top of the soup then sprinkle on Gaby's Vata spice mix.