Roasted aubergine and tomato soup

We have another super easy soup recipe for you, this time using a bargain aubergine (eggplant for our American friends) unusually made in the oven, this recipe is based on a Hugh Fernley Whittingstall recipe.  Its frugal and very very tasty and the soup has a lovely comforting flavour, great for a cold winters day.

What you need

• 1 aubergine (chopped into chunky pieces)
• Olive oil or rapeseed oil
• 1 heaped tsp vegetable stock powder ( I use Essential Cuisine)
• 1 tin of chopped tomatoes
• Couple of cloves of garlic, peeled and finely chopped
• Water
• Salt and pepper
• Fresh thyme or basil leaves to garnish

What you do

• Preheat your oven to 180c
• Place the chopped pieces of aubergine in a roasting dish and toss with a little oil
• Roast for 20 minutes or so until the aubergine is soft and starting to colour a little
• Add the contents of the tin of tomatoes to the dish, plus the garlic and thyme to the dish
• Also add 1 tin of warm water and your vegetable stock cube / powder to the roasting pan
• Return the roasting pan to the oven for another 20 minutes
• Remove from the oven and allow to cool slightly, then blitz with a hand blender or in a liquidiser or food processor until you achieve your desired consistency
• Place the soup in a saucepan and warm gently until piping hot, taste for seasoning.

This dish would also make a perfect starter to any festive celebrations as its a no worry, no hassle and could be made a head and stored in the fridge. Vegan, gluten free and very healthy its a great contrast to the rich festive fare, but its equally suited to make at any time of year.