Name: Aubergine Courgette and Carrot Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 400g Aubergine (60 kCal); 120g Parsnip (77 kCal); 350g Carrots (84 kCal); 70g Celery (5 kCal); 300g Courgette (54 kCal); 250g Fresh Tomatoes (43 kCal); 1100g Vegetable Stock (44 kCal); Salt & pepper

Aubergine Courgette and Carrot Soup

14 Mar 2017

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

400g Aubergine (60 kCal)
120g Parsnip (77 kCal)
350g Carrots (84 kCal)
70g Celery (5 kCal)
300g Courgette (54 kCal)
250g Fresh Tomatoes (43 kCal)
1100g Vegetable Stock (44 kCal)
Salt & pepper

Instructions

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).

https://cooktogether.com/recipe-items/aubergine-courgette-carrot-soup/

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