Roast Aubergine Soup
This roast aubergine soup with courgettes and tomatoes really makes the most of the late summer harvest. It’s a glorious celebration of those long balmy days and is full of the taste of sunshine.
- 1 large aubergine (eggplant) diced
- 2 medium courgettes (zucchini/summer squash) diced
- 2 medium red onions peeled and sliced into chunks
- 2 large tomatoes each sliced into 8 lengthwise
- 6 cloves garlic peeled, halved lengthwise
- 3 tbsp olive oil
- 1 tbsp tomato puree
- 500 ml vegetable stock
- salt and pepper to taste
- 4 tbsp vegan yoghurt
- 1 tsp lemon juice
- mint leaves
Preheat oven to 200C/390F
Toss the diced vegetables in the olive oil and tumble onto a baking tray.
Roast in the preheated oven for about 40 minutes, turning once, until soft and beginning to brown.
Keep one third of the vegetables warm in the oven.
Blend the remaining vegetables with the stock and tomato puree until smooth.
Pour the blended mixture into a pan and heat it gently until piping hot.
Taste and adjust seasoning before pouring the finished soup into warmed bowls and adding the reserved vegetables.
Stir lemon juice into the yoghurt and spoon a little into each bowl, topped with a sprig of mint.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Calories: 201kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 521mg | Potassium: 850mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1267IU | Vitamin C: 41mg | Calcium: 75mg | Iron: 1mg