Aubergine Soup

65 Minutes

Ingredients

Prep Time:

Minutes

Cook Time:

Minutes

Preheat the oven to 400°F (200°C). Cut the aubergines in half lengthwise, and place skin side down onto arrange a baking tray lined with baking paper. Rub the flesh of the aubergine with 2 tablespoons of olive oil.
Place the tray in the oven and roast the aubergine for 20 minutes, then turn and roast for a further 10–15 minutes, until soft. Remove from the oven and set aside to cool.
Once cool enough to handle, remove and discard skins and roughly chop the flesh.
Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the onion, season with salt and pepper, and cook until softened, about 5 to 7 minutes.
Add in the garlic, cayenne pepper and aubergine flesh. Cook 1 minute more, then add the chicken stock and bring to a boil. Now reduce the heat to low and simmer gently for 10 minutes. Check the seasoning and adjust if necessary.
Using a hand blender, puree the soup until creamy. Strain through a fine-mesh sieve and discard anything left in the sieve. Add 3 tablespoons of lemon juice to the soup and taste again, adding more if necessary.
Mix the lemon zest with the remaining tablespoon of olive oil for serving. Spoon the soup into small bowls, topped with the lemon oil, za’atar seasoning and garnished with chopped parsley.
This soup can be served hot or cold.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings