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Ingredient
Use-up Aubergine, Courgette & Tomato Soup
Introduce
Chef :
John AUse-up Aubergine, Courgette & Tomato Soup
Pretty close to my Ratatouille Soup but this was just a clear-out of stuff in the fridge on our return from a short break. Please note that the oregano and sugar are there to help balance the acidity inherent in the significant proportion of tomatoes. We quite like soup with bits but whizz it if you prefer. #WastenotWantnot #FridgeForager #CookEveryPart
Ingredient
Food ration :
4-6 peopleCooking time :
35-40 minutes including prep
3 cloves
garlic, chopped
1 tin (400 g)
chopped tomatoes
100 g
tomato purée
1 tsp
dried oregano
1/2 tsp
sugar
1 tsp
dried rosemary
Cooking instructions
* Step 1
Bring the oil to a medium-high heat in your stock pot or a large saucepan. Gently fry the onions for two minutes, then add the garlic for a further minute, only stirring to avoid sticking.
* Step 2
Add the aubergine and courgettes and cook for another two minutes, stirring occasionally.
* Step 3
Add the potatoes, stir well, then add the tomatoes, tomato purée, oregano, sugar and rosemary. Stir well and add the stock.
* Step 4
Bring to the boil, stirring occasionally. Then reduce the heat, cover and cook on a rolling simmer for 20 minutes or until the vegetables are cooked.
* Step 5
Season to taste, whizz in a blender if that’s what you’d like and serve piping hot with the coriander garnish (optional) and some good bread.
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