Aubergine Soup Recipe

A simple Aubergine soup recipe
Yield: 4    Preparation Time:     Cooking Time:
This Aubergine Soup recipe makes for a good hearty weekday meal as there is a little work involved. If you would like it thicker, you can use potatoes instead of cauliflower.


1 large aubergine
½ a cauliflower
2 small red bell peppers
1 tablespoon tomato puree
450ml vegetable stock
1 tin plum tomatoes
Dried mixed herbs
Salt and black pepper

Recipe Instructions

Prepare the vegetables.
Dice the peppers and the cauliflower.  Remove the seeds from the peppers.

Prepare the aubergine.
Dice the aubergine and place it in a colander.  Sprinkle the aubergine with salt and leave it to sit for 15 – 20 minutes as this will draw out any bitter juice from the aubergine.  Rinse the aubergine and squeeze out any water.

Cook the soup.
Place all the ingredients into a large pan.  Bring the mixture to the boil breaking up the tomatoes with a wooden spoon.  Reduce the heat and let the soup simmer for 20 – 30 minutes.

Serve with rustic bread and grated Parmesan cheese.  You could also use Stilton cheese if you so prefer.