Keeping Aubergine Soup simple isn’t as easy as it looks. The sponge like texture ensures you need to work fast, or it may discolour more quickly than you expect. Leave peeling your Aubergines till last (or Egg Plants for those across the water).
For this version, I wanted to make it without much preparation, so I went for a can of butter beans that was in my cupboard and fast approaching its sell by date. It’s as good an excuse to make up a soup as any. Finished with pink peppercorns on the top, this looked lovely on the table.
- 500g Aubergine (Egg Plant) (Cut into smallish cubes)
- 200g Butter Beans
- 1 Vegetable Stock Pot
- 1 Herb Flavour Pot
- 150ml Fresh Cream ((Single or Double))
- 700ml Boiling Water (Approximately) ((or up to your maximum fill level - it could be less than this due to springiness of the Aubergine))
- As simple as it can be. Just add all the ingredients to the pot, choose your setting and put your feet up for around 20 - 30 minutes..
- Be careful with liquid here. You can only fill your maker to its maximum fill lever, which could be less than the ingredients in my recipe needed. Check your appliance. Aubergine soaks up liquid like a sponge, so you need to be extra careful.
- For this version, I first selected the chunky option, to ensure there was no explosion if the Aubergine swelled up when boiled. Thankfully, it all worked out fine and I could blend it afterwards. You know your own soupmaker, so choose the option that suits you.