Fridge Friend recipes
Roasted Aubergine, Courgette and Banana Soup recipe
A silky, gently sweet soup with roasted aubergine and courgette, lifted by garlic and onion for depth. The banana adds a subtle roundness that balances the savoury vegetables beautifully.
55 min · Easy · British Jump to method
Ingredients
- 1 large Aubergine
- 2 medium Courgette
- 1 ripe Banana
- 1 large Onion
- 3 cloves Garlic
- 750 ml Vegetable Stock
- 2 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 94 kcal |
| Protein | 2.5 g |
| Carbohydrates | 12.8 g |
| Fat | 4.7 g |
| Saturated fat | 0.7 g |
| Fibre | 4.8 g |
| Sugar | 7.2 g |
| Sodium | 410 mg |
Why this works
A light, vegetable-based soup that is relatively low in calories and saturated fat, with moderate fibre and a modest sodium content depending on the stock and added salt.
Fibre and plant variety. Aubergine, courgette, onion and garlic provide fibre and diverse plant compounds that support digestive health.
Potassium and antioxidants. Banana and aubergine contribute potassium and antioxidant phytonutrients, which may support normal muscle and heart function.
Sodium caution. The vegetable stock and added salt can make this soup moderately high in sodium, so the final amount will depend on the stock used and seasoning.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Chop the aubergine and courgette into chunky pieces and place on a roasting tray with the onion cut into wedges and the garlic cloves left whole.
- Drizzle with the olive oil, season with salt and black pepper, and toss to coat. Roast for 25–30 minutes until tender and lightly caramelised.
- Meanwhile, peel the banana and slice it. Add it to the roasted vegetables for the last 5 minutes of roasting, just to soften and mellow the flavour.
- Transfer the roasted vegetables and banana to a saucepan, pour in the vegetable stock, and bring to a gentle simmer for 10 minutes.
- Blend until smooth using a hand blender, then adjust the seasoning with more salt and black pepper if needed.
- Serve hot, with an extra twist of black pepper on top if you like.
Other Aubergine Recipes
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