Roasted Aubergine/eggplant Soup
Super easy and healthy recipe for roasted aubergine soup, the perfect winter warmer with a touch of Greek sunshine.
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
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