Roasted Tomato and Eggplant Soup (Aash-e Torsh)
Aash-e Torsh is a traditional Persian soup that is bursting with the flavors of roasted tomatoes and eggplant. This hearty and comforting soup is a staple in Caspian cuisine and is perfect for a cozy night in.
Ingredients
- 4 large tomatoes, halved
- 1 large eggplant
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tomatoes and eggplant on a baking sheet and roast in the oven for 30-40 minutes, or until the skins are charred and the flesh is soft.
- Remove the roasted vegetables from the oven and let them cool. Once cooled, remove the skins from the tomatoes and eggplant.
- In a large pot, sauté the chopped onion and garlic until softened.
- Add the roasted tomatoes and eggplant to the pot, along with the vegetable broth. Bring to a simmer and cook for 20 minutes.
- Stir in the chopped mint, parsley, and cilantro. Cook for an additional 5 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve the Aash-e Torsh hot, garnished with a dollop of yogurt and a sprinkle of fresh herbs.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Large baking sheet Large pot Immersion blender or regular blender
Tools
Knife Cutting board Spatula Measuring cups and spoons
Serving suggestions
Serve the Aash-e Torsh with warm flatbread or crispy lavash for a complete meal.
Tips & tricks
For a smoky flavor, you can grill the tomatoes and eggplant instead of roasting them in the oven.
Cost
$10