Silky Eggplant Soup with Baby Peas and Radishes
“Moroccans never start a meal with soup,” says Mourad Lahlou. “Instead, they serve seven little salads, including an eggplant puree called zaalouk, which is often eaten with a lot of bread. This soup has the flavors of those traditional salads, but it looks and feels lighter and fresher.” Slideshow: Great Vegetarian Soups
January 2013