'4 cups of water'
1/4 cup of butter
2 tablespoons of grated ginger
1 kg of aubergine without skin and seeds
3 red bell peppers without skin and seeds
1 medium onion, chopped
Salt to taste
Soymilk
4 tablespoons of soymilk (shoyu)
3 tablespoons of apple cider vinegar
2 tablespoons of soy sauce
1/2 tablespoon of butter
To decorate
Thin slices of green bell pepper
'4 cups of water'
1/4 cup of butter
2 tablespoons of grated ginger
1 kg of aubergine without skin and seeds
3 red bell peppers without skin and seeds
1 medium onion, chopped
Salt to taste
Soymilk
4 tablespoons of soymilk (shoyu)
3 tablespoons of apple cider vinegar
2 tablespoons of soy sauce
1/2 tablespoon of butter
To decorate
Thin slices of green bell pepper
In a large pot, melt the butter over high heat
Add the onion and cook for 7 minutes, stirring occasionally, until it is well caramelized
Add the aubergine and red bell peppers in pieces, stir and cook for another 10 minutes, stirring occasionally
Add the water, cover, and simmer for 25 minutes or until the aubergine and red bell peppers are tender
Remove from heat and blend with an immersion blender to obtain a slightly thick soup
Return to heat, add the ginger, and season with salt
Simmer until heated through
Molho
In a small pot over high heat, combine soy sauce and butter, stirring until the butter melts and the soy sauce caramelizes
Add the apple cider vinegar and shoyu slowly, stirring occasionally, and simmer for 3 minutes or until the mixture is dark and thick
Remove from heat
Montagem
Distribute the soup in individual bowls and arrange three thin slices of green bell pepper on top
Cautiously drizzle the soymilk sauce over the soup to create a design
Serve hot.
