Name: Roasted garlic, aubergine and broccoli soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 aubergine; 1 garlic bulb; 1 head of broccoli; 750 mL of vegetable stock; 1 handful flat parsley; Dash of cider vinegar; Little Olive oil

Roasted garlic, aubergine and broccoli soup

23 Sep 2019

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Roasted garlic aubergine and broccoli soup

Background

If you’re having a BBQ or cooking roast dinner at the weekend it’s really worth putting some veggies on the barbie or in the oven for other, quick and easy meals ahead. On late Summer or early Autumn days I regularly make this vegan roasted garlic aubergine and broccoli soup using the vegetables I pre-roasted or grilled. So the soup is super easy to make and it’s healthy, light (fat-free) yet very filling.

Ingredients

1 aubergine
1 garlic bulb
1 head of broccoli
750 mL of vegetable stock
1 handful flat parsley
Dash of cider vinegar
Little Olive oil

Instructions

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.
Put them on a plate and rest until needed. Chill, if you’re making the soup the next day or so.
When you’re ready to make the soup, cut the aubergine into bite-sized cubes and squeeze out the flesh of the garlic cloves.
Tear off the broccoli florets and put them in a saucepan. Add the aubergine and garlic flesh, then pour over the stock.
Bring to the boil and simmer for 10-15 minutes until the broccoli is tender.
Add the parsley, then process with a stick blender until you get a smooth soup. Taste and adjust the seasoning.
Serve with a few drops of cider vinegar.