Name: Grilled vegetable soup
Yield: Serves 4
Ingredients: 2 red peppers, stalk removed with seeds; 3 medium aubergines; 4 oregano sprigs, leaves picked; 10 garlic cloves, peeled; 1 litre vegetable stock; 600 g freshly cooked butterbeans (canned are also okay); 3 medium tomatoes; 2 red onions, finely diced; 2 tbsp olive oil; 20 g basil leaves, torn; 4 tbsp Greek yoghurt or 4 lemon quarters; salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

The process of grilling the vegetables before cooking them together gives this soup a profound depth of flavour. It keeps well so double it and it will sustain you kindly.

Ingredients

3 medium aubergines
2 red peppers, stalk removed with seeds
3 medium tomatoes

Soup
Vegetarian
Gluten-free

Method

Preheat the grill to high. Line a small baking tin with foil. Prick the aubergines in a few places with a small pointy knife and place in the tin. Grill for 30 minutes.

Place the peppers in another small foil-lined baking tin under the grill, next to aubergines. Turn the aubergines over with tongs. Grill for 15 minutes, turning the peppers over once during this time. Don’t worry if the

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Ingredients

Method

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