Thursday, 21 July 2016

Eggplant Soup

Made with an aubergine (eggplant), half a sweet potato, three spring onions, three sticks of celery, a courgette, a clove of garlic, and five chestnut mushrooms.

All the vegetables were chopped into chunks, and stirfried in olive oil for fifteen minutes. Boiling water was added, and the contents of the pan were allowed to simmer for twenty minutes until soft.

The vegetables were blended with a Mouli blender. A vegetable stock cube, white pepper, and a large pinch of rosemary were added. Served with slices of home made wheat and gluten free bread.

Can be served with some grated blue Stilton cheese.

Eggplant Soup

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