Gluten Free Aubergine Soup
INGREDIENTS
  • Cooking Time: 45 mins
  • Servings: 4
  • Preparation Time: 15 mins
  • 1 tablespoon oil (I used sunflower)
  • 750 g aubergines, halved lengthwise
  • 2 carrots, halved
  • 2 onions, roughly chopped
  • 3 garlic clove, crushed
  • 1 litre gluten free vegetable stock
  • pinch dried thyme (or 1/4 tsp fresh)
  • 2 bayleaves
  • 1/4 tsp ground coriander
  • 1 tablespoon tomato puree
  • 150 ml milk
  • Lemon juice to taste
  • salt and pepper
DIRECTIONS
  1. Preheat oven to 200c/400f/gas 6
  2. Oil a shallow roasting tin and add aubergines, cut side down and carrots. Brush with oil and roast for 30 mins, turning once.
  3. Scrape aubergine flesh from skin and chop, cut carrot into chunks
  4. Fry onions and garlic in oil for 5 mins, then add aubergines. carrot, stock, thyme, bay leaves, coriander and tomato puree. Stir, cover and simmer for 30 minutes until carrots tender
  5. Puree
  6. Stir in milk, reheat for 10 minutes on low heat
  7. Season and add lemon juice to taste
RECIPE BACKSTORY
I am currently working through my old hard copy recipe book and have got to this one. My local greengrocers have cheap aubergines at the moment, so this recipe made sense. My memories of this recipe was that it was bland, however I don't find it so now. No idea where it came from. I have altered the recipe a bit as it originally had cream not milk and parsnips instead of 1 of the carrots. I forgot the lemon juice, however I tasted it prior to serving and it tasted just fine. If you want to adjust this for slimming world or weight watchers, just use low fat oil spray instead of the oil and that will do fine. If you want to go more special, use cream instead of milk