Mediterranean Eggplant and Fennel Soup

1.Heat the olive oil in a large pot over medium heat until shimmering.

2.Add the diced eggplant and sauté for about 8 minutes, stirring occasionally, until the eggplant is golden and softened.

3.Add the sliced fennel and chopped onion to the pot and cook for another 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.

4.Stir in the minced garlic, smoked paprika, and sweet paprika, cooking for 1 minute until the spices are aromatic.

5.Pour in the diced tomatoes with their juice and the vegetable broth, stirring to combine.

6.Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, allowing the flavors to meld and the vegetables to become tender.

7.Season the soup with salt and freshly ground black pepper, then stir in the fresh lemon juice for brightness.

8.Remove the pot from heat and use an immersion blender to puree the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot, stirring to combine.

9.Stir in the chopped fresh parsley and basil just before serving.

10.Ladle the soup into bowls and garnish with reserved fennel fronds and a drizzle of olive oil if desired.