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Aubergine soup

3.5/5 rating (2 votes)
  • Ready in: 1 Hour
  • Serves: 4
  • Complexity: medium
  • Recipe supplied by: Cheryl
Aubergine soup


  • 2 Aubergines, cut into chunks
  • 6 chopped Tomatoes
  • 150 ml Olive Oil
  • 40 ml Sundried Tomatoes - finely chopped
  • Salt and freshly-ground pepper to taste
  • 700 ml Vegetable Stock
  • 2 crushed Garlic Cloves
  • 1 medium Chilli - seeded and finely chopped
  • 15 ml Dijon Mustard
  • 50 ml fresh Basil - to garnish


  1. Preheat the oven to 200 C.

  2. Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.

    Roast until aubergines are cooked, which should take about 30 minutes.

  3. Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes and seasoning in food processor.

    Process until slightly chunky.

  4. Remove and pour into heavy-based pot. Add the stock and cook over low heat for about 5 minutes.

  5. Blend the garlic, chilli and mustard in a food processor and while the motor is running, add the remaining olive oil in a slow stream until the mixture is thick and creamy.

  6. Spoon the garlic mixture into the soup.

    Serve the soup garnished with the basil while still hot.

Comments (3)

  • FlyingSpaghettiMonster


    17 January 2012 at 15:14 |
    Oh wow! Cannot wait to try this recipe! I have some brinjals growing in the garden - bet it is gonna taste great!

    Keep them yummy recipes coming Cheryl :)
  • liezel


    05 May 2012 at 21:33 |
    this is a great soup recipe!
  • CherylL


    08 August 2012 at 12:08 |
    This is the PERFECT weather for this soup at the moment ! wholesome and warming.

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Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 22 972 1636   ~   (+27)(0) 86 613 3233   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.