Aubergine Tomato Soup
Roasted Aubergine Tomato Soup
This aubergine tomato soup is deliciously savoury and full of flavour. Ideal for making a large pot to share with your loved ones.
Recipe for over 2 litres of soup
Ingredients: 1 kg aubergine, diced into 2x2 cm pieces 1 red onion, finely chopped 4 cloves of garlic, minced 1 teaspoon ground cumin 2 teaspoons ras el hanout (e.g. from Jonnie Boer, available at supermarkets) 2 bay leaves, fresh or dried 1 tablespoon honey 70 grams raisins 1 can of chopped tomatoes (400 grams) 1 litre vegetable stock 100 ml yoghurt 2 spring onions, finely chopped Sunflower oil Pepper and salt
Preparation: Roast the aubergine on a baking tray with some sunflower oil and salt in the oven at 220 degrees for 20-25 minutes, until they are nice and soft and golden brown. Meanwhile, gently sauté the red onion with the garlic, ground cumin, and ras el hanout in a large pan. This takes about 15 minutes. Then add the honey, raisins, and bay leaves, along with the roasted aubergine, canned tomatoes, and vegetable stock. Bring to the boil and let simmer gently for 15 minutes. Then remove the bay leaves, turn off the heat, and blend the soup with a hand blender until reasonably smooth (some chunks are fine). Then add the yoghurt and spring onion and season with salt and pepper.
Delicious with a slice of toasted bread and hummus.
Enjoy your meal!
By: Marleen
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