Roasted Tomato & Eggplant Soup – PICKLD
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Inspired by generations of great home cooks, our range of deliciously healthy & ready to use seasonings is made using only nutritious plant-based ingredients. We are excited to help you create easy, tasty and nourishing meals derived from plant-based ingredients to share with your loved ones. Proudly 100% Australian owned and made using high quality local and imported ingredients. All our products are vegan, soy free, sugar free and contains no nasties including salt.

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Roasted Tomato & Eggplant Soup


Ingredients

  • 5 ripe plum sized tomatoes, cored & halved
  • 1 large eggplant, cut into 1 inch cubes
  • 1 red onion, sliced into 6 wedges
  • 3 garlic cloves, skins removed
  • 1 x 400g tin diced tomatoes
  • 1 x 400g tin chickpeas, drained & rinsed
  • 3 tablespoons olive oil
  • 2-3 teaspoons of PICKLD Spicy Coriander & Cumin Soup Seasoning per serve
  • 3 – 4 cups water
  • Salt & pepper to taste

Ready In

48 min

Difficulty

Medium

Nutritional Facts


How To Cook :

Step 1

Preheat oven to 200° C

Step 2

Coat the tomatoes, eggplant, onion, garlic cloves and chickpeas in the olive oil and a pinch of salt and pepper. Spread onto two baking paper lined trays and bake for 30 – 35 minutes, tossing the ingredients midway through.

Step 3

Once cooked, puree the baked ingredients in a blender with the tin of diced tomatoes and enough of the water to blend the soup to a smooth consistency (this may need to be done in two batches).

Step 4

Transfer the mix to a large saucepan and bring the soup to the boil.Season with salt and pepper to taste.

Step 5

Recommendation: Stir 2-3 teaspoons of PICKLD Spicy Coriander & Cumin Soup Seasoning through each serve of soup.

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