Aubergine Courgette and Carrot Soup
I bought a bowl of six large Aubergines (eggplants) in the market last week. This week I found I still had two and various other leftover vegetables so I decided to create this Aubergine Courgette and Carrot Soup. Both aubergine and courgette are pretty low in calories – in the proportions below this soup works out at under 16 kCal/100g! I use a pressure cooker which I think intensifies the flavour and is quicker. If you use a standard heavy based pan you’ll need to chop the ingredients more finely then simmer for about 30 minutes, stirring regularly.
Ingredients
Method
- Clean the vegetables and peel the parsnip, then roughly chop everything.
- Put all the ingredients into the pan over a low heat and allow to sweat for a couple of minutes, stirring occasionally.
- Add the stock, season to taste and bring to the boil.
- Put on the lid and cook under pressure for ten minutes.
- When cooled, remove the lid and use a blender to smooth the soup.
- Serve sprinkled with chili flakes (optional).