Perfectly Roasted Aubergine Soup

This beautifully subtle, clean-eating aubergine soup recipe combines meltingly soft roasted aubergines with courgettes, celery and oregano for a nutritious and hearty meal. Top with a dollop of sour cream and enjoy!


  1. Pre-heat oven to 180°C
  2. Put all of the vegetables into a roasting dish, drizzle with olive oil, sprinkle with the oregano and roast for 40 minutes until soft and starting to colour.
  3. Remove from the oven and allow to cool for 10 minutes.
  4. Blend the vegetables with the stock and pour into a large saucepan.
  5. Heat gently and add the salt and pepper, stirring well to mix.
  6. Serve with a dollop of sour cream.
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