Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant & soy milk creamy cold soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Eggplant & Soy Milk Creamy Cold Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Eggplant & Soy Milk Creamy Cold Soup is something which I’ve loved my entire life.

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To get started with this recipe, we have to first prepare a few ingredients. You can have eggplant & soy milk creamy cold soup using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Eggplant & Soy Milk Creamy Cold Soup:

1. Get 380 grams Eggplants (white part)
2. Get 1/2 Onion (roughly chopped)
3. Take 40 grams Bacon
4. Make ready 300 ml Soy milk
5. Make ready 200 ml Water
6. Prepare 1 tsp Kombu tea (powder)
7. Prepare 1/4 tsp Black pepper
8. Prepare 1/2 tsp Honey

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Instructions to make Eggplant & Soy Milk Creamy Cold Soup:

1. Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
2. Roughly chop the onion.
3. Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
4. Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
5. Let it chill in the fridge, and enjoy.

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