Hopefully you checked out the previous post of my eggplant lasagna post and all the yummy other recipes I created from that dish with the leftover. If not please check it out.
I had to get creative with the leftover eggplant vegetable cream sauce I made so I created a spicy soup. Super easy and I can’t wait to have what’s left for my supper tonight.
1 cup diced eggplant
1/2 cup diced yellow onion + 1/3 cup diced onion leave separate
1 cup diced red bell pepper + 1/3 cup diced red bell pepper leave separate
1/3 cup cashew cream of be lazy like me at times and just throw in soaked cashews it will work just fine.
1 cup tomato sauce ( if you aren’t making this from the recipe of leftover eggplant sauce) if you have the leftover sauce then only add 3 tablespoons tomato sauce.
1 cup water
1 tablespoon better than bouillon low sodium vegetable base soup broth. Use what you wish I just don’t know what the taste will be if not using this broth mix.
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sriracha (optional)
Few shakes red bell pepper flakes
1 can black beans or use 1 cup fresh cooked beans
If you saw the previous post of my eggplant lasagna this is from leftovers. If you didn’t make the lasagna or don’t like eggplant omit. Simply cook the eggplant, onion, red bell pepper in a pan until fully cooked. Add in the tomato sauce and heat in pan. Transfer the sauce to a high speed blender and add in cashew cream and seasonings. Once you have the cream sauce transfer to a pot and add in the water, tablespoon soup broth and seasonings. Now is when you add in the onion and red bell pepper left out of the cream sauce. Add those to the soup bring to a boil. Then let simmer until the onion and pepper are soft and cooked. Then add in your black beans and let the soup simmer until beans are cooked. Let cool then serve. Makes 2 servings.
P.s. this was a difficult recipe to explain seeing it came from leftovers of another recipe. Hope you enjoy it!