Roast Aubergine Soup

• porce: 4 servings
• aktivní čas: 10 minutes
• celkový čas: 55 minutes

Ingredience

1 large aubergine (eggplant) (diced)

2 medium courgettes (zucchini/summer squash) (diced)

2 medium red onions (peeled and sliced into chunks)

2 large tomatoes (each sliced into 8 lengthwise)

6 cloves garlic (peeled, halved lengthwise)

3 tbsp olive oil

1 tbsp tomato puree

500 ml vegetable stock

salt and pepper to taste

4 tbsp vegan yoghurt

1 tsp lemon juice

mint leaves

Pokyny

Preheat oven to 200C/390F

Toss the diced vegetables in the olive oil and tumble onto a baking tray.

Roast in the preheated oven for about 40 minutes, turning once, until soft and beginning to brown.

Warm

Keep one third of the vegetables warm in the oven.

Blend the remaining vegetables with the stock and tomato puree until smooth.

Pour the blended mixture into a pan and heat it gently until piping hot.

Adjust

Taste and adjust seasoning before pouring the finished soup into warmed bowls and adding the reserved vegetables.

Serve

Stir lemon juice into the yoghurt and spoon a little into each bowl, topped with a sprig of mint.

Výživové údaje

• Kalorie: 201 kcal
• Celkový tuk: 12 g
• Nasycený tuk: 2 g
• Sodík: 521 mg
• Celkový obsah sacharidů: 23 g
• Vláknina: 7 g
• Celkové cukry: 13 g
• Bílkoviny: 4 g