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.

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Prep Time 5

Cook Time 10

Resting Time 4

Total Time 25

Servings: 8 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

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

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).