Aubergine Sweet Pepper Soup Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

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

 

Method:

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

 

More on All Healthy Soups Recipes

 

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources