By now you know we love soup (every time we say that, we think of this), so we won’t get into the reasons *why.* What we will get into, however, is a delicious recipe that helps detox your liver (say goodbye to last night’s tequila shots), and is also rich in magnesium, fiber, vitamins C, K, and B6, and it’s soothing and delicious—especially on a queasy belly.
Make this soup recipe (courtesy of our friends at Splendid Spoon) after a full weekend of celebrating the Fourth of July, and come Wednesday morning when you’re crawling back to work, you can forgo your journey to the deli for a greasy egg sandwich or bagel and Gatorade in favor of something that could actually help you feel better.
1 large eggplant, diced (about 6 cups)
1 tbsp olive oil
1 bell pepper (any color), diced
1 small onion, diced
1 clove garlic, minced
1 quart water
1⁄2 tsp ground cumin
1⁄2 tsp sea salt
1 tbsp tahini (see note)
1 tbsp chopped fresh flat-leaf parsley
peel of 1 lemon, grated (about 2 tsp)
1. Sprinkle the eggplant with a few pinches of salt and toss to coat. Set aside for 20 minutes.
2. Place the eggplant in a colander, rinse off the salt and bitter juices, and pat dry.
3. In a large pot over medium-high heat, warm the oil. Add the eggplant, pepper, onion, and garlic and cook for 5 minutes, stirring frequently, or until the vegetables are softened and browned. Reduce the heat to low and cook for 25 minutes, or until the mixture becomes very soft. Add some of the water if the mixture starts to stick to the bottom of the pot.
4. Stir in the cumin, salt, tahini, and the remaining water and simmer for 10 minutes. At the last minute, toss in the parsley and lemon peel.
5. Using an immersion blender or countertop blender, puree the soup until very smooth. Enjoy warm or chilled.
Photo: Courtesy of Splendid Spoon