Roasted cauliflower, aubergine and courgette soup
This roasted cauliflower, aubergine and courgette soup is a healthy and hearty soup, perfect for warming up on cold evening. It’s a bit thick, more like a pottage, so add more stock to it if you prefer smoother, thinner soups. This recipe is vegan, dairy-free, gluten-free, low-carb and low-cal so it’s suitable for most diets. Serve it with wholesome bread, flatbread or brown rice.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the cauliflower into chunks, the baby aubergine in half, the courgette into 2cm thick rings, the onion into 4 wedges. In cases of a large aubergine, cut it into chunks. Put them in large baking dish. Add the garlic (with skin on).
- Mix the oil with the spices and oregano and rub the veggies with this mixture.
- Roast the veggies in the oven for about 25-30 minutes until they are tender and lightly charred.
- Let them cool slightly, then remove the skins of the onion and pop the garlic flesh out into a little bowl. Remove the stems of the baby aubergines.
- Put the veggies in a saucepan together with the jus.
- Add the tomatoes, most of the stock and the garlic flesh. Bring to the boil, then cook for 10 minutes.
- Add the coriander leaves and turn off the heat.
- Using a hand-held blender, process the soup into a slightly textured soup. Add more stock, if it’s too thick. Season to taste.
- Add the drained chickpeas and you can process the soup again if preferred.
- Reheat the soup and serve.