Recipe of Homemade Use-up Aubergine, Courgette & Tomato Soup

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, How to Make Award-winning Use-up Aubergine, Courgette & Tomato Soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Use-up Aubergine, Courgette & Tomato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use-up Aubergine, Courgette & Tomato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Use-up Aubergine, Courgette & Tomato Soup is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Use-up Aubergine, Courgette & Tomato Soup estimated approx 35-40 minutes including prep.

To begin with this particular recipe, we have to first prepare a few components. You can have Use-up Aubergine, Courgette & Tomato Soup using 15 ingredients and 5 steps. Here is how you can achieve it.

Pretty close to my Ratatouille Soup but this was just a clear-out of stuff in the fridge on our return from a short break. Please note that the oregano and sugar are there to help balance the acidity inherent in the significant proportion of tomatoes. We quite like soup with bits but whizz it if you prefer. #WastenotWantnot #FridgeForager #CookEveryPart

Ingredients and spices that need to be Get to make Use-up Aubergine, Courgette & Tomato Soup:

1. 1 tbsp rapeseed oil (cold-pressed recommended)
2. 2 onions, chopped
3. 3 cloves garlic, chopped
4. 1 aubergine, chopped
5. 2 courgettes, chopped
6. 6 salad potatoes, diced
7. 1 tin (400 g) chopped tomatoes
8. 100 g tomato purée
9. 1 tsp dried oregano
10. 1/2 tsp sugar
11. 1 tsp dried rosemary
12. 500 ml vegetable stock (in the absence of homemade stock I used a “Marigold” cube)
13. Salt
14. Ground black pepper
15. Coriander (chopped leaves) to garnish (optional)

Instructions to make to make Use-up Aubergine, Courgette & Tomato Soup

1. Bring the oil to a medium-high heat in your stock pot or a large saucepan. Gently fry the onions for two minutes, then add the garlic for a further minute, only stirring to avoid sticking.
2. Add the aubergine and courgettes and cook for another two minutes, stirring occasionally.
3. Add the potatoes, stir well, then add the tomatoes, tomato purée, oregano, sugar and rosemary. Stir well and add the stock.
4. Bring to the boil, stirring occasionally. Then reduce the heat, cover and cook on a rolling simmer for 20 minutes or until the vegetables are cooked.
5. Season to taste, whizz in a blender if that’s what you’d like and serve piping hot with the coriander garnish (optional) and some good bread.

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