Fennel,Cauliflower & Aubergine Soup

As part of my experimenting with new vegetables this is a very easy soup to make, especially when you have two rug rats vying for your attention.

Ingredients:

  • Good glug of extra virgin olive oil
  • 1 bulb of fennel
  • 1 head of cauliflower
  • 1 large aubergine
  • 1 tin of chickpeas
  • 450ml vegetable stock (boiling water)

Method:

Easiest method ever

Oven 200°C, fan

  1. Slice up the fennel & cauliflower width ways
  2. Dice the aubergine about 1.5cm square
  3. Throw all of vege in a roasting pan, drizzle with oil and roast for 30 minutes
  4. In a large pot or food processor blitz the vege with the stock & chickpeas
  5. If you’re feeling a little bit naughty and not vegetarian – throw in a 75g of cooked bacon lardons

I didn’t use any seasoning because of the small people, plus I was feeling naughty and added the bacon lardons…however if you’re reading this I’m sure you’re responsible enough to season to taste.

ENJOY

 

 

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