「素食」超浓郁预警！一下能喝两碗的低卡素罗宋汤，还有适合秋天的味噌烤茄子|【Vegan】Miso Roasted Eggplant and Chinese Borscht

The weather is getting cooler in autumn, and it's time to have some stews/soups. Chinese Borsch is born for this season. In this episode, I used many autumn vegetables to make this dish. Hope you like it!
秋天天气渐凉就很适合做一些炖菜，罗宋汤很适合这个季节，用秋天的根菜炖一锅汤，浓郁好喝还很下饭，营养和能量都能得到补充.

Ingredients/材料:

📒罗宋汤/Borsch Soup:
鹰嘴豆罐头 1罐 1 Can of Chickpeas
番茄 1个 1 Tomato
红薯 150g Sweet Potatoes
土豆 350g Potatoes
胡萝卜 120g Carrot
西芹 1根 One Celery Stick
甜菜根 40g（可选）40g Beetroot (optional)
香菜 适量 Coriander
生姜 4片 4 Slices of Ginger

📒素奶油/Vegan Cream：
生腰果 50g Raw Cashews
水 25g Water

📒调味料/Seasonings：
生抽 1.5大匙 1.5 Tbsp Soy Sauce
海盐 适量 Sea Salt
原味番茄酱罐头 3大匙 3 Tbsp Canned Tomato Sauce
胡椒粉 1小匙 1 Tsp Pepper Powder

📒黑松露味噌茄子/Black Truffle Miso Eggplant：
茄子 1根 1 Eggplant
香菜 适量 Coriander
白芝麻 适量 White Sesame Seeds
黑松露 适量 Black Truffle

📒调味料/Seasoning：
味噌 1大匙 1Tbsp Miso
生抽 1小匙 1 Tsp Soy Sauce
味淋 1大匙 1 Tbsp Mirin
糖 1小匙 1 Tsp Sugar
姜泥 5g Ginger Puree
黑胡椒 适量 Black Pepper

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