- STEP 1
Pre-heat the oven to 200°C (or 180°C fan). Take the halfed aubergines and place on a baking tray skin side down. Brush oil over the flesh. Roast them for 40 minutes. If you are using fresh tomatoes, add these to the tray (whole including skins) halfway through. NB: if you are using a fan assisted oven, I recommend reducing both the roasting time by ten minutes; roast the aubergines for 30 mins in total, and after they have been in for 20 mins, add the fresh tomatoes for final 10 mins.)
- STEP 2
While your aubergines and tomatoes are in the oven, chop the onions and mince the garlic and fry in a little oil over a medium heat until soft. It is recommended that this is done in a high sided soup pan, as this recipe is generous. Don't be afraid to set this aside if it is cooked before the roasted veg is done.
- STEP 3
When the aubergines and tomatoes are cooked, scoop out the inside of the aubergines, roughly chop the tomatoes and put it all in the pot. If you're using chopped tomatoes instead of fresh, add these now. Add salt, pepper and herbs to taste. NB: be sparing with salt if using stock cubes.
- STEP 4
Add the two litres of stock, bring to the boil, and simmer for 45 minutes with the lid on. Stir occasionally. When the time is up pour the soup into a blender or food processor and wizz until you have the desired consistency. Taste and season further if needed.
- STEP 5
Pop back in the pot and reheat to serve. This recipe will keep for a week in the fridge in an airtight container, and also freezes well.
- STEP 6
TIPS: this is lovely with a swirl of low fat greek yogurt or cream, or a crumbling of goats cheese but if you want to keep it extra healthy it's not necessary! If you wish to make it a little spicy add a finely chopped chili (or two!) when cooking the onion & garlic.