Aubergine Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large aubergine
- 2 small red bell peppers
- 1⁄2 a small cauliflower
- 450 ml vegetable stock
- 500 g an plum tomatoes
- 1 tablespoon tomato puree
- 1 dash dried herbs
- black pepper
- salt
directions
- Peel and cube the aubergine and place into a colander.
- Toss cubes with plenty of salt, leaving for 15 to 20 minutes to extract any bitterness from the aubergine.
- Cube the cauliflower and remove seeds from peppers and cube.
- Rinse aubergine with water then squeeze them dry.
- Place all ingredients into a large saucepan.
- Break up the tomatoes with a wooden spoon and bring to boil stirring occasionally.
- Reduce heat, cover and simmer for 20-30 minutes.
- Season to taste and serve with crusty bread, also goes well with Parmesan or Stilton.
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