Ingredients
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1 Red Onion
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1 small Aubergines
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2 Garlic
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6 large ripe Tomatoes
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1 tbsp Berbere Spice
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3 tbsp Olive Oil
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2½ cups (600 ml) passata/strained Tomatoes
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2½ cups (600 ml) Vegetable Broth
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2 tbsp good-quality tomato Ketchup
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1–2 tbsp finely chopped Parsley
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2–3 tbsp Olive Oil
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smoked Paprika
Directions
Roasted vegetables make great soup and there’s absolutely no point in roasting the veg and then doing everything else on the stovetop, when it can all go in the oven and save on washing up. A stick blender is handy here, but if you don’t have one, then you can simply transfer everything to a liquidizer. This is one where good-quality tomato ketchup adds a little necessary sweetness to the mix.
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the chopped onion over the base of a roasting pan. Add the chopped aubergine/eggplant to the pan with the garlic. |
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2
Done
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Add the chopped tomatoes to the pan with the spice mix and olive oil. Give everything a good stir and cook for 15–20 minutes. Pour in the passata/strained tomatoes and vegetable stock. |
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3
Done
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Return the pan to the oven and cook for a further 15–20 minutes. Blitz until smooth using a stick blender or liquidizer. Stir in the parsley. Drizzle with olive oil, sprinkle with smoked paprika and serve hot. |
