Oven roasted Aubergine and Tomato soup

With the seasons easing their way into winter and the hustle of autumn leaves bustling about our feet as we move homeward bound after a hectic day at work or just out and about doing the parenting chores, what better way to nest up for the afternoon or evening than with a hearty healthy and nutritious soup with that added bit of TLC. 

This is jammed with essential vitamins and minerals. The array of health benefits within tomatoes can be attributed to their wealth of nutrients and vitamins: vitamins A, C, and K, as well as significant amounts of vitamin B6, folate, and thiamin. Tomatoes are also a good source of potassium, manganese, magnesium, phosphorous, and copper. They have bioflavonoids in them too which have a number of health benefits. They act as a potent antioxidant, binding to toxic metals and escorting them out of the body. Bioflavonoids have a synergistic effect on Vit C stabilising it in human tissue, and they have a bacteriostatic and antibiotic effect, which accounts for their anti-infection properties! 

Then we have the aubergine! Wow! Well Aubergines are a superb source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

Without further ado – let’s get cooking this amazing soup! 

Recipe (serves two hearty bowls)

1/2 aubergine diced 

4 organic green tomatoes  

4 organic red tomatoes (any variety) 

2 spoons of Extra virgin olive oil 

I pint of freshly filtered water 

1 vegan veg stock 

Drizzle of balsamic glaze 

Fresh basil 

Fresh parsley 

1 spring onion diced 

I cup of passata tomato or purée 

Salt and pepper to taste 

1 tablespoon of dried majoram


Oven roast the aubergine in a dish with a drizzle of olive oil and balsamic glaze. And in a separate dish quarter the tomatoes and chop the spring onion then drizzle olive oil and balsamic glaze with a spoon of majoram sprinkled on top. Roast for about 20 minutes at 190c. 

In a saucepan boil water, stock and passata and then add the roasted veg when they come out of oven. Add in a handful of chopped basil and a sprinkle of salt and pepper. 

Blitz in processor. And serve with a dollop of vegan creme cheese and chopped parsley and basil garnish. 




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