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Aubergine Soup

This recipe is taken from Dave Wardell's Notes from a Veggie Kitchen. It makes enough for 4 as a starter, 3 as a main with plenty of bread. It takes about 45 minutes to make, but there is little work involved and it's a good hearty weekday meal. You could use potatoes instead of cauliflower to make it thicker.


1 large aubergine
2 small red bell peppers
a small cauliflower
450ml vegetable stock
1 tin plum tomatoes
1 tablespoon tomato puree
Dried mixed herbs
Black pepper


Dice the aubergine and put in a colander.

Sprinkle well with salt and leave for 15 to 20 minutes to draw out any bitter juice from the aubergine.

Dice the cauliflower and seed and dice peppers.

Rinse and squeeze the diced aubergine and put everything into a large heavy pan.

Break up the tomatoes with a wooden spoon and bring to boil stirring occasionally.

Turn heat down, cover and simmer for 20-30 minutes.

Check seasoning and serve with rustic bread and grated fresh Parmesan cheese or a few cubes of ripe Stilton (goes well with the cauliflower).



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