Instructions

1. Rub the aubergine and garlic bulb with a drop of olive oil. Put both on a baking sheet and bake in a preheated oven until the flesh is soft. Alternatively, put them on a barbecue/grill and grill them until cooked through properly.
2. Put them on a plate and rest until needed. Chill, if you’re making the soup the next day or so.
3. When you’re ready to make the soup, cut the aubergine into bite-sized cubes and squeeze out the flesh of the garlic cloves.
4. Tear off the broccoli florets and put them in a saucepan. Add the aubergine and garlic flesh, then pour over the stock.
5. Bring to the boil and simmer for 10-15 minutes until the broccoli is tender.
6. Add the parsley, then process with a stick blender until you get a smooth soup. Taste and adjust the seasoning.
7. Serve with a few drops of cider vinegar.