Eggplant Leek Soup

Inspired by my mom's best friend Martha

Florida Coastal Cooking

Serves 8 - 10

Vegan, Gluten Free



2 Tbsp avocado oil, or oil of choice

1 large leek, chopped

1 bell pepper, seeded and chopped

3 onions sliced

2 lg. for 4 small eggplants diced, skin on

1Tbsp chopped garlic, (about 4 lg cloves)

1 can whole tomatoes, undrained

1 bay leaf

1/2 Tbsp salt, or to taste

1 dash red pepper flakes

2 Tbsp Earth Balance Butter

3/4 cup red wine

3 cans vegetable broth

1Tbsp fresh thyme or 2 tsp dried

Fresh ground pepper to taste

1 T cocoa power

Juice of 1 lemon


2 Tbsp Mila per serving


1. Preheat a pan over medium high heat. Add 2 Tbsp oil; sauté leeks, onions, eggplants and bell pepper until softened, about 7 minutes; add garlic, saute an additional 2 minutes; add all ingredients except cocoa powder, Earth Balance butter and lemon juice; reduce heat and simmer 30 minutes to 1 hour. Add butter and cocoa powder; cook an additional 5 to 10 minutes; stir in lemon juice; purée until smooth.