Roast Red Pepper & Aubergine Soup
A creamy-textured thick, Middle Eastern-inspired soup. The roast pepper gives the soup a lovely sweet flavour, while the roast aubergine adds a nice balance of earthy, smoky, nuttiness. It gets a good squeeze of lemon juice, to balance the sweetness.
350g – Serves 1
Serving suggestion: on its own or with nice crusty bread, with a drizzle of olive oil and a slice of lemon on the side
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
6 in stock
Serve the soup chilled or hot, in small portions, with a drizzle of olive oil and a slice of lemon on the side.
This very tasty soup is ideal for a cold winter night.. Spicy but not unduly hot, it ticked all the right boxes, I added grated Mozzarella cheese which gave it an extra oomph! Highly recommended.