Eggplant & Carrot Soup

Aubergine and Carrot Soup Recipe

A succulent aubergine soup with mixed vegetables
Yield: 3    Preparation Time:     Cooking Time: 30 minutes
A tasty soup that is easy to make and combines an unlikely mix of vegetables.


1 medium onion, diced
1 aubergine, diced
2 carrots, diced
1 red pepper, diced
1 stock cube
1 clove garlic
1 teaspoon olive oil
2 teaspoons corn flour
450ml water

Recipe Instructions

Cook the carrots.
Mix the stock cube in a little water and bring this to the boil.  Add the carrots and boil them until they are soft.  Drain the carrots and keep the water.

Cook the other ingredients.
Fry the onion and garlic over a medium heat until the onion is soft.  Add the aubergine, red pepper and carrots and fry for another few minutes.

Make the soup.
Add the water the carrots were boiled in and bring the soup to the boil.  Reduce the heat and let the soup simmer for 10 minutes.

Liquidize the soup.
Pour the soup into a liquidizer and liquidize.  Add the corn flour and then liquidize a little more.  Add the seasoning and it is ready to serve.



One Response to “Aubergine and Carrot Soup”

  1. rachel robinson says:

    Thank you for your aubergine soup recipe it turned out. Lovely thank you so much rachel robinson