Aubergine & Pepper Soup with Oregano Pesto
Clock Image
Prep: 10 mins
Cook: 40 mins
Oh mega oregano makes a splendid pesto to drizzle over this aubergine and tomato creation. Soups you.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 aubergine
  • 1 red pepper
  • 1 onion
  • A 400g tin of chopped tomatoes
  • 2 garlic cloves
  • A handful of oregano
  • 1 lemon
From your kitchen
  • 4 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 250ml boiling water or stock
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tray on the top shelf to heat up.

  • 2.

    Tumble everything onto your preheated roasting tray. Add 1 tbsp oil. Season well. Shake so there’s just a single layer. Roast for 20 mins or till the veg is tender.

  • 3.

    Halve the aubergine lengthwise and cut into 1 cm-thick slices. Halve, peel and cut the onion into 2cm slices. Slice the pepper into 2cm-thick slices (discard the stem and seeds)

  • 4.

    Tip the tomatoes into the roasted veg with 1 peeled and chopped garlic clove. Fill the tomato tin with hot water and add to the veg. Return to the oven for 5 mins. Blitz in a food processor/blender. Add more water if needed.

  • 5.

    Peel and finely chop the other garlic clove and the oregano leaves. Mix with the zest from your lemon, 3 tbsp lemon juice and 3 tbsp oil. Blitz in a food processor. Season to taste. Add more oil, if needed.

  • 6.

    Serve the soup with a drizzle of the oregano pesto.

This recipe is from