Organic Tomato Soup with Eggplant
4
15 min
15 min
What You'll Need
- 4 C. of Imagine® Organic Vegetable Broth
- 3 tbsp. of Spectrum® Extra Virgin Olive Oil
- 2 medium onions, thinly sliced
- 1 large leek, white part only, sliced thinly
- 4 C. of watercress leaves, stems removed
- 1 bay leaf
- 4 sprigs of fresh thyme
- ½ C. of half and half
- Green Onion Cream:
- ¼ cup crème fraiche
- 2 green onions, thinly sliced, reserve some of the green part for garnishes
- 1 tbsp. of fresh lemon juice
- 2 splashes of Worcestershire sauce
How to Make
- Heat oil in a heavy large saucepan over a medium high heat. Add onions and sauté for 10 minutes until translucent; add leeks and sauté for a further 5 minutes, add broth and bring to a boil. Reduce to low heat and cover and simmer for 10 minutes, remove cover and cool for a further 10 minutes.
- Place 4 cups of watercress in a blender, pour in ½ cup of the prepared broth and blend until smooth and transfer to a bowl. Puree remaining broth mixture and stir into water cress mixture, stir in half and half, cover and chill for about 4 hours.
- In a small bowl mix together crème fraiche, white and green part of onion and all remaining ingredients until all is combined.
- Divide the soup between the bowls and top with onion cream, garnish with remaining sliced green onion and serve.