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.