Aubergine and Chorizo Soup Recipe

A tasty aubergine soup with smoky chorizo
Yield: 2    Preparation Time: 15 minutes    Cooking Time: 40 minutes
The combination of the smoky chorizo and aubergine is absolutely delicious with the chili giving the soup a bit of a kick.


1 large aubergine
½ red chili; de-seeded and chopped
500ml chicken stock
1 clove garlic, chopped
25g chorizo, chopped
2 shallots, chopped
2 tablespoons olive oil
2 tablespoons double cream
4 fresh basil leaves
Salt and pepper

Recipe Instructions

Preheat oven to 180C.

Roast the aubergines.
Chop the aubergine into 2cm cubes and place them on a roasting tray.  Add the chopped garlic, shallots and chili and drizzle over the olive oil.  Season well and place in the preheated oven.  Roast for 20 minutes.

Cook the soup.
Pour the chicken stock into a large saucepan and bring it to the boil.  Add the roasted vegetables and bring the mixture to the boil.  Reduce the heat and simmer for 20 minutes.  Add the cream and stir well.

Blend the soup.
Pour the soup into a blender and pulse until it is smooth.  Pour the blended soup back into the saucepan and re-heat it over a gentle heat.

Put half the chopped chorizo into the bottom of each serving bowl and pour over the heated soup.  Drizzle over a tablespoon of cream and sprinkle a couple of basil leaves on top.