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Home » Super Soups » Roasted Aubergine/Eggplant Soup

Roasted Aubergine/Eggplant Soup

Author: Karon Grieve Published : January 2017

Recipe
roasted aubergine soup
roasted aubergine soup
roasted aubergine soup

Roasting vegetables helps to bring out their amazing flavour and this roasted aubergine/eggplant  soup is a prime example of just how well worth the extra few minutes to roast the veggies first can make to the overall flavour of a dish.

roasted aubergine/eggplant soup

Roasted Aubergine/Eggplant Soup

Like all good soups, this aubergine soup is a hug in a mug. It’s comforting, warming and healthy too; a great way to start the New Year. Soup is my go-to lunch throughout the winter months and I’m always trying new ideas and recipes.

With its aubergines, peppers and oregano and thyme this is a bit of a Greek-style soup and is rather apt since I’m lucky enough to be off to lovely Crete this weekend for a few weeks. Since I can’t take you with me I’ll share this roasted aubergine soup recipe instead, enjoy…..

soup in a mug

Get roasting those veggies

This roasted aubergine soup is so tasty and packed with goodness but is really easy to make. The only time-consuming bit is roasting the aubergines/eggplants and other veggies to get that gorgeous nutty toasty flavour from them. But let’s face it, all you’re doing is popping them in the oven while you can go off and do something else for half an hour.

How many does this soup serve?

This eggplant soup recipe is for 2 people but you can just double it etc to make as much as you want.

roasted aubergine/eggplant soup

Ingredients for this soup

There aren’t many ingredients for this roasted eggplant soup recipe so use the freshest and best veggies you can get,

1 aubergine/eggplant

2 red peppers

1 chili

2 cloves of garlic

1 onion

500ml of vegetable stock

a tablespoon each of dried thyme and oregano.

close up of soup in two mugs

How to make roasted aubergine/eggplant soup

  1. All you have to do is slice the aubergine in half length-ways, add the whole peppers to oven tray, peel and chop onion into quarters, peel garlic cloves and chop chilli in half lengthwise and remove membrane, seeds and stalk.
  2. Scatter the veggies on a baking tray and drizzle with olive oil and half of the herbs.
  3. Bake in preheated oven at 180C for about 30 minutes till everything is soft.
  4. Scoop flesh from the aubergine and discard skin, remove stalks and skin from peppers and discard.
  5. Toss everything into a food processor and give it a good whazz.
  6. Pour into a pan and add the stock and remaining herbs. Bring to boil then lower heat and simmer for 20 minutes.

Serve with crusty bread.

Kali Orexi!

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Want more great soup ideas? Then check out some of these spoonable goodies;

Courgette and feta soup

Easy Mediterranean vegetable soup

Spiced carrot and cauliflower soup

Caldo verde soup

Curried cauliflower potato and kale soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
roasted aubergine/eggplant soup

Roasted Aubergine/eggplant Soup

Karon Grieve
Super easy and healthy recipe for roasted aubergine soup, the perfect winter warmer with a touch of Greek sunshine.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine Greek
Servings 2 people
Calories 154 kcal

Ingredients
 

  • 1 aubergine
  • 2 red peppers
  • 1 chilli
  • 2 cloves garlic
  • 1 onion
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 500 ml vegetable stock
Metric – US Customary

Instructions
 

  • Slice the aubergine in half lengthways and place cut side down in large baking tray
  • Add the red peppers
  • Cut chilli lengthways and remove seeds and membranes and stalk and add to baking tray
  • Peel the onion and cut into qarters and add
  • Peel cloves of garlic and add to baking tray
  • Add half of the herbs and a good glug of olive oil
  • Bake in oven for approx 30 mins till everything soft and tender
  • Remove skin from aubergine and peppers and discard
  • Whazz everything in food processor then ladle into a pan
  • Add the vegetable stock and bring to boil then lower heat and simmer for 20 mins.
  • Season to taste

Notes

vegetarian, vegan, Mediterranean diet

Nutrition

Calories: 154kcalCarbohydrates: 35gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1016mgPotassium: 988mgFiber: 13gSugar: 19gVitamin A: 4645IUVitamin C: 195mgCalcium: 128mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword aubergine, eggplant
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Autumn/Fall, Greek Recipes, Super Soups, Vegetarian Recipes

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