Recipe: Roast Tomato & Eggplant Blender Soup

Instructions

1. Preheat oven to 180C.
2. Arrange the whole eggplants, the onion quarters and the whole head of garlic on a baking tray for 30mins.
3. Add the tomatoes to the tray and cook for another 20 mins or so. You want everything very soft but not burning. I remove things as I go if I need to. You may need longer for some things.
4. Allow everything to cool a little before the next step, very hot things in blenders have a tendency to go everywhere!
5. Add the tomatoes to the blender, then add the roast onion (remove any crispy bits, cooks treat) and add the herbs and zest.
6. Scrape the flesh from the eggplant, discarding the skin, and add to the blender. Squeeze each garlic clove from it’s skin into the blender.
7. Get the blender running and add stock until a smooth soup forms.
8. Serve with a spoonful of sour cream or Greek yoghurt.