Aubergine Sweet Pepper Soup Recipe

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Aubergine Sweet Pepper Soup Recipe

(Low Fat Recipe)

Ingredients:  Serves 4, Oven: Preheat to 180C

3 small aubergines, about total 680 g

1 tablespoon olive oil

1 large onion, peeled and chopped

1 level teaspoon peeled and grated root ginger or ⅛ level teaspoon ground ginger

2 medium red peppers, de-seeded, halved and sliced

⅛ level teaspoon salt

725 ml chicken stock

4 teaspoons red wine vinegar

4 rounded teaspoons low-fat natural yoghurt

Snipped chives to garnish



Prick each aubergine with a fork in several places.  Lay the aubergines on a baking tray and cook in the preheated oven for 40 minutes, or until they are tender.  Meanwhile, heat the oil in a saucepan for 1 minute, and gently cook the onion, garlic and ginger in it, uncovered, for 10 minutes, or until the onion softens.  Mix in the peppers and the salt.  Cover and cook for a further 10 minutes.  Pour in the stock and simmer, uncovered, for 20 minutes, or until the peppers are very soft.  Remove from the heat and drain, reserving the liquid and vegetables in separate bowls.  Halve the aubergines, scoop out the flesh and chop it.  Blend the aubergine flesh, drained vegetables and 200 ml of the reserved liquid in a food processor for 1 minute, or pass through a food mill.  Pour into a saucepan and add the rest of the reserved liquid and the vinegar.  Stir over a moderate heat for 5 minutes.  Serve in warmed bowls and garnish with a spoonful of the yoghurt sprinkled with chives.


Tips:  Be sure to bake the aubergines until they are very tender.  This rids them of their bitterness and also gives them a distinctive, strong smoky flavor.  Baking the aubergines concentrates the flavor they bring to this partnership with red peppers in a full-bodied and vivid soup.  A hint of vinegar and ginger adds the crucial spark.


Nutrient Value Per Serving:

105 g calories

5 g total fat (1 g saturated)

13 g carbohydrates

0 g added Sugar

5 g fiber

70 mg sodium


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