What to do? What to make?
So why not try a mediterranean flavoured, minestrone style aubergine soup?
The Eco Mum's Mediterranean Aubergine & Tomato Soup
2 medium - large organic aubergines (eggplants), diced
2 tbsps oil - olive or coconut is best
1 - 2 medium organic onions
10 cloves of garlic or 2 - 3 tbsp garlic paste
2 tins of organic diced tomatos
2 organic carrots, diced
2 stalks of organic celery, diced
1/2 teaspoon Moroccan seasoning / spice
2 vegetable stock cubes - MSG free or bullion OR
5 cups of homemade stock - chicken, vegetable or lamb works well
1/2 cup organic quinoa
1/4 cup flaxseeds
1/2 cup Stinging Nettle herb (optional) or fresh Nettle heads
Step 1. Lightly saute onions and garlic until soft then add all diced vegetables. Toss until softened. If you have more time, you can roast the vegetables in a moderate oven for an hour, tossed in spices and olive oil. It tastes great either way.
Step 2. Pour over stock or add 5 cups pure water (or water that has been standing for 24 hours to allow the chlorine to evaporate) with 2 stock cubes crumbled in it.
Add spices and seasonings - to your taste. You want a full, hearty italian flavour coming through.
Step 3. Simmer for 45 minutes until eggplant and quinoa are cooked through.
Step 4. Serve with crusty sourdough bread with a sprig of basil leaves.
This soup is a quick and easy one and great for using up excess vegetables lying in your fridge or hamper! It has a hearty, almost minestrone style flavour with a fullness from the Moroccan seasonings. I really enjoyed it and hope you will too :)
Love and soup,
The Eco Mum xo