Hamdi Saidani Jamie Oliver’s Aubergine Soup is a healthy vegetarian soup made with eggplant, red bell peppers, chili, garlic, onion, and vegetable stock. This Aubergine Soup recipe is low in calories and easy to make; it only takes about 1 hour from start to finish. So, next time if you have an abundance of eggplants and you don’t know what to do with them, just whip up this delicious Aubergine Soup.
Jamie Oliver Aubergine Soup Ingredients
- 1 Aubergine (eggplant)
- 2 red bell peppers
- 1 chili pepper
- 2 garlic cloves
- 1 onion
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 cups vegetable stock
How To Make Jamie Oliver Aubergine Soup
- Turn your oven on to 350°F (180°C).
- Cut the eggplant in half, lengthwise. Place it, cut side down, on a large baking sheet. Add whole red bell peppers. Slice the chili pepper in half, remove the seeds, and add it to the tray. Quarter the onion and add it along with peeled garlic cloves.
- Sprinkle half of the dried thyme and oregano over the veggies. Drizzle a good amount of olive oil over everything.
- Place the tray in the preheated oven and bake for about 30 minutes, or until the veggies are soft and tender.
- After roasting, peel the skin off the eggplant and red bell peppers and discard. Put all the roasted veggies in a food processor and blend until smooth. Pour the mixture into a pot, add the vegetable stock, and bring it to a boil. Lower the heat and let it simmer for 20 minutes. Add salt and pepper to taste.
What To Serve With Aubergine Soup
Serve Aubergine Soup with slices of vegan garlic bread or a side of quinoa for added protein. For a green touch, you can also pair it with a simple vegan salad topped with a light vinaigrette.
How Long Does Aubergine Soup Last In The Fridge
You can store the Aubergine Soup in an airtight container in the fridge for up to 4 days. Make sure to let the soup cool to room temperature before sealing and storing.
Can Freeze Aubergine Soup
Yes, you can freeze this soup. Place it in an airtight freezer-safe container and it will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it up on the stovetop.
Jamie Oliver Aubergine Soup Nutrition Facts
- Calories: 154
- Carbohydrates: 35g
- Protein: 5g
- Fat: 1g
- Sodium: 1016mg
- Fiber: 13g
- Sugar: 19g
Try More Recipes:
- Jamie Oliver Jerusalem Artichoke Soup
- Jamie Oliver Pea And Mint Soup
- Jamie Oliver Red Cabbage Soup
- Jamie Oliver Curried Parsnip Soup
- Jamie Oliver Slow Cooker Ham And Pea Soup
Jamie Oliver Aubergine Soup
Description
Jamie Oliver’s Aubergine Soup is a healthy vegetarian soup made with eggplant, red bell peppers, chili, garlic, onion, and vegetable stock. This Aubergine Soup recipe is low in calories and easy to make; it only takes about 1 hour from start to finish.
Jamie Oliver Aubergine Soup Ingredients
How To Make Jamie Oliver Aubergine Soup
- Turn your oven on to 350°F (180°C).
- Cut the eggplant in half, lengthwise. Place it, cut side down, on a large baking sheet. Add whole red bell peppers. Slice the chili pepper in half, remove the seeds, and add it to the tray. Quarter the onion and add it along with peeled garlic cloves.
- Sprinkle half of the dried thyme and oregano over the veggies. Drizzle a good amount of olive oil over everything.
- Place the tray in the preheated oven and bake for about 30 minutes, or until the veggies are soft and tender.
- After roasting, peel the skin off the eggplant and red bell peppers and discard. Put all the roasted veggies in a food processor and blend until smooth.
- Pour the mixture into a pot, add the vegetable stock, and bring it to a boil. Lower the heat and let it simmer for 20 minutes. Add salt and pepper to taste.
