Aubergine And Basil Soup
A quick, creamy aubergine and basil soup. Vegan and gluten free
Ingredients
- 1250 grams aubergines
- olive oil
- 1 large onion chopped
- 2-3 cloves garlic chopped
- 10-12 basil leaves
- water to cover
- salt to taste
Instructions
- Preheat oven to 180ยบ centigrad and bake the whole aubergines in the oven. I cut off the stem end previously so they don't explode! Once soft and cooked through, allow to cool and remove the skins. Chop roughly
- Fry the onion in a good glug of olive oil and a couple of pinches of salt over a low to medium heat. After 5 minutes, add the chopped garlic and continue to cook until both are tender.
- Add the chopped, baked aubergine and continue to fry for a couple of minutes then add the basil leaves.
- Add water till it's just covering the vegetables. The more you add the thinner the soup will be.
- Bring to a boil. Turn off the heat and blend with an immersion blender till it's smooth and creamy. Test for salt, adding more if necessary. Serve and enjoy