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Roasted Aubergine/eggplant Soup
Super easy and healthy recipe for roasted aubergine soup, the perfect winter warmer with a touch of Greek sunshine.
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
Instructions
- Preheat oven to 180C
- Slice the aubergine in half lengthways and place cut side down in large baking tray along with the red peppers
- Cut chilli lengthways and remove seeds and membranes and stalk and add to baking tray
- Peel the onion and cut into quarters and add to tray along with peeled garlic cloves plus half 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!
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