Roasted Red Pepper and Aubergine Soup

Name: Roasted Red Pepper and Aubergine Soup
Yield: Serves 4
Ingredients: 1 red pepper, deseeded and roughly chopped; 5 thyme sprigs, leaves only; 5 thyme sprigs, leaves only; 3 ripe tomatoes (about 250g), roughly chopped; 1 small aubergine, roughly chopped; 2 tablespoons maple syrup (or 20g dark brown sugar); 3 tablespoons olive oil; 2 garlic cloves, peeled and left whole; 2 tablespoons maple syrup (or 20g dark brown sugar); 1 big handful fresh basil, stalks and all, roughly chopped; 1 x 400 g tin chopped tomatoes; 1 small red onion, roughly chopped; 1 small white onion, roughly chopped; 3 tablespoons tomato purée; 4 basil sprigs, leaves only; 900 ml vegetable stock (or 2 stock cubes dissolved in 900ml hot water); 900 ml vegetable stock (or 2 stock cubes dissolved in 900ml hot water); freshly ground black pepper; 4 basil sprigs, leaves only; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A rich and sweet soup with a nice balance of earthiness from the roasted aubergine.

Ingredients

1 red pepper, deseeded and roughly chopped
3 ripe tomatoes (about 250g), roughly chopped

Soup
Vegan
Gluten-free

Method

Preheat oven to 200°C (180°C fan). Place the peppers, tomatoes, aubergine, fresh thyme and garlic into a roasting dish and drizzle with maple syrup and a tablespoon of olive oil.