Roasted Aubergine and Tomato Soup
Slimming Eats Recipe
Original – approx 2.5 syns per serving
Green – approx 2.5 syns per serving
Extra Easy – approx 2.5 syns per serving
*syn free without the Parmesan Croutons on all plans
1 large aubergine (eggplant), chopped
1 pint of grape tomatoes
1 large onion, chopped
3 cloves of garlic, crushed
3/4 cup of passata
2 cups of chicken stock
2 tsp of paprika
splash of balsamic vinegar
2 level tsp of splenda
fresh Italian Parsley
salt and black pepper
for the croutons
2 slices of low calorie whole wheat bread (approx 5 syns*)
20g of parmesan, grated (4 syns)
Frylight or Pam spray
*syn value of bread will vary depending on type used
Preheat oven to 180c of 350c
Place aubergine and tomatoes in an ovenproof dish, spray over the top with some Frylight or Pam spray and a sprinkle of salt.
Roast in the oven until softened.
Once roasted, spray a large saucepan with some Frylight or Pam spray
Add the onion and garlic and fry until golden.
Add the roasted aubergines, tomatoes and paprika mix thoroughly to coat.
Add the stock, passata, balsamic vinegar and sugar and bring to the boil.
Season as required with salt and black pepper
Cover and simmer for approx 20 mins.
In the meantime, slice each slice of bread into 9 piece. Place on a baking sheet and spray over the top with Frylight or Pam spray.
Sprinkle over the top with the parmesan and bake in the oven until toast pieces are crispy and cheese has melted.
Put soup through a blender and ladle into 4 bowls, top with 4 of the croutons and some chopped fresh Italian parsley