‘Goth in the Raw’ Adaora Ngozi Osimiri-Lewis shares her recipe for Raw Vegan Creamy ‘Roasted’ Kumato and Bell Pepper Soup with Rosemary Eggplant Croutons
For the soup
- 8 medium kumato tomatoes, quartered
- 3 purple bell peppers, quartered and seeded
- 5 sprigs fresh rosemary, saving one spring for garnish
- 2 bunches of fresh opal basil
- 2 bulbs purple garlic
- Basil oil
- ½ cup raw cashews, soaked overnight
- 1 red onion, cut into 1 inch pieces
- ¾ cup cashew milk (I make my own but store bought will work as well)
- ¼ teaspoon turmeric
- ¼ teaspoon Himalayan sea salt
- Cracked black pepper
- Extra basil oil for garnish, if desired
For the croutons
- 1 small eggplant
- 1 teaspoon ground rosemary
- Pink Himalayan sea salt
For the croutons
- Wash the eggplant well and dry off so that there is no water on the skin.
- Using a sharp knife, cut the ends off of the eggplant and set them to the side. Cut the eggplant into 1 inch thick rounds and place them on a sheet a clean kitchen towel on paper towel, making sure that the paper towel has been doubled so that it is no too thin.
- Sprinkle the eggplant liberally with salt on both sides, rubbing the salt into the meat and let the eggplant “sweat” for 60 minutes. After that time has passed, take the paper towel or kitchen towel and press down to absorb the liquid that has been sweated out.
- Cut the eggplant into 1 inch cubes and place into a bowl. Toss the eggplant in the ground rosemary until well coated and layer on to your dehydrator trays. You can place them directly on the trays without teflex or parchment paper so that the air dries the eggplant properly. Dehydrate on 115 degrees for 12 hours+ until the eggplant has reduced in sized and is crispy.
For the soup
- Remove all of the trays from your dehydrator and set them aside.
- Using a sharp knife, cut the tops off of the bulbs of garlic, making sure to leave the skin on. In a glass backing dish, place the tomatoes, onions, bell pepper and garlic and drizzle generously with basil oil, making sure that all vegetables and garlic bulbs are well coated and the oil runs over. Add the springs of rosemary, basil (remove the stems), salt and cracked black pepper and place inside of the dehydrator.
- Set the dehydrator to 115 degrees and leave overnight, making sure to check them at least once. Depending on the size of the dehydrator, more than one dish may be used. You may also use teflex sheets, making sure you leave good space between the trays.
- Once done, remove the “roasted” vegetables from the dehydrator and place all contents into a high-speed blender, except the garlic. Take your softened/roasted garlic and squeeze or scoop out the cloves and add place them in the blender with the vegetables. Add the soaked cashews, turmeric, a bit more salt and pepper (if desired) and cashew milk; blend until smooth. If you desire warm soup, run you blender until the container feels slightly warm to the touch. This soup can also be served at room temperature or chilled.
- Pour into your desired bowl or cauldron of choice, top with eggplant croutons and fresh rosemary…..and indulge.