Description
Silky Jamie Oliver aubergine soup brings Mediterranean warmth to your kitchen. Roasted eggplant blends with garlic and herbs, creating a comforting bowl that transports you to Italian countryside charm.
Ingredients
Scale
Main Vegetables:
- 1 aubergine (eggplant)
- 2 red bell peppers
- 1 chili pepper
- 1 onion
- 2 garlic cloves
Herbs and Spices:
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
Liquid Base:
- 2 cups (16 fluid ounces / 473 milliliters) vegetable stock
Instructions
- Preheat the oven to 350°F (180°C), ensuring the rack is positioned in the middle for even roasting.
- Prepare the vegetables by carefully splitting the eggplant lengthwise, placing it cut-side down on a large baking sheet. Arrange whole red bell peppers alongside the eggplant.
- Carefully halve the chili pepper, removing all seeds, and place it on the baking tray. Quarter the onion and add it to the sheet, along with peeled garlic cloves.
- Sprinkle half of the dried thyme and oregano evenly over the prepared vegetables. Generously drizzle olive oil, ensuring each vegetable is lightly coated.
- Roast the vegetables in the preheated oven for approximately 30 minutes, or until they become soft, tender, and slightly caramelized.
- Remove the tray from the oven and allow vegetables to cool slightly. Carefully peel away the skin from the eggplant and red bell peppers, discarding the charred exterior.
- Transfer all roasted vegetables to a food processor, blending until a smooth, uniform consistency is achieved.
- Pour the vegetable puree into a pot, adding vegetable stock. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- Season with salt and freshly ground black pepper to taste, adjusting flavors as needed before serving.
Notes
- Discover a Mediterranean culinary journey that transforms humble eggplants into a velvety, flavor-packed soup sensation.
- Roasting vegetables unlocks hidden depths, caramelizing natural sugars and creating an intensely rich flavor profile.
- Select premium eggplants with smooth, glossy skin to guarantee the most vibrant and smooth soup texture possible.
- Fresh herbs like thyme and oregano weave aromatic magic, dancing perfectly with the deep, smoky roasted vegetable notes.
- Blending techniques matter – use a high-powered blender to create a luxuriously silky consistency without any unwanted chunks.
- Meal flexibility shines with this naturally gluten-free recipe that welcomes easy vegan adaptations and culinary creativity.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg