Aubergine, Corn and Tomato Soup

Name: Aubergine, Corn and Tomato Soup
Ingredients: 1–2 tbsp finely chopped parsley; freshly ground black pepper; 2½ pt / 1.45 l chicken or vegetable stock; 2½ pt / 1.45 l chicken or vegetable stock; salt; 2–3 corn cobs; 1 medium onion; 6 firm ripe tomatoes, peeled, deseeded and chopped; 1 aubergine, about 12 oz / 340 g

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This soup is based on one served at Colettes, an unexpected haven for simple home-cooking on Wilshire Boulevard in Beverly Hills.

Ingredients

1 medium onion
1 aubergine, about 12 oz / 340 g

Soup
Vegan
Gluten-free

Method

Peel and finely chop the onion. Slice and then dice the aubergine into about ½ in / 1 cm cubes. ‘Fry’ the onion and aubergine in a large non-stick pan until soft and wilted and beginning to brown a little.