Indian Summer Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This deliciously aromatic soup is Indian in character and can be served either hot or cold according to the weather.


  • 2 aubergines, cut into 1 cm (½ in) cubes
  • 3 tablespoons groundnut oil
  • 25 g (


Rub the cubed aubergine all over with salt. Leave the cubes in a colander in the sink for about 30 minutes to drain off any bitter juices, then rinse off all the salt, drain and pat dry with kitchen paper.

Heat the oil in a large, heavy-based saucepan over a fairly high heat. Add the aubergine cubes and brown them all over. Reduce the heat and stir in the butter, garam masala, chopped g