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Serves 4-6 | VEGETARIAN

3 large aubergines

4 tbsp extra-virgin olive oil

2 red peppers

1 large onion, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

Vitsp cumin seeds

900ml (1¹₂ pints) vegetable stock (see page 213)

salt and freshly ground black pepper

The silky texture of aubergine makes this a particularly rich and creamy soup. At only 150 calories per serving, it’s also the perfect low-fat option.

Preheat the oven to 200°C (400°F), gas mark 6. Cut the aubergines in half lengthways and trim off the stalks. Brush the cut sides with a little of the oil and sprinkle lightly with salt and pepper. Place cut-side up in a roasting tin along with the whole red peppers and bake for 30–35 minutes or until the flesh of the aubergine is tender and the skin of the red pepper is blackened and blistered.

Remove the vegetables from the oven, put the peppers in a plastic food bag and leave to cool completely. Meanwhile, roughly chop the cooked aubergines, place in a food processor and blend to a purée. Transfer to a bowl and set aside. Once the peppers are cool, remove from the bag, peel away the skin and chop the flesh, discarding the seeds. Place in a food processor and whiz until smooth.

Heat a tablespoon of the remaining olive oil in a large saucepan set over a medium heat. Sauté the onion and garlic for 2–3 minutes until they are softened but not browned. Stir in the cumin seeds and cook for another minute, stirring constantly. Add the roasted aubergine purée and the stock, stirring to combine. Cook over a low heat for 15 minutes until the flavours are well combined and the mixture is heated through. Season with salt and pepper to taste.

Purée the soup with a hand-held blender and ladle into deep soup bowls. Spoon the red pepper purée into the centre and swirl it gently into the soup. To serve, drizzle lightly with the remaining olive oil.