Love this ‘Roasted Tomato, Red Pepper & Aubergine Soup’, which is a real winter warmer. Inspired from a Catalonian recipe called ‘Escalivada’ from Ottolenghi’s ‘Comfort’ cookbook.

Full video & recipe here, if anyone is interested… https://youtu.be/TUlwNRmjQCg

INGREDIENTS
1 kg ripe tomatoes (I'm using a mix of vine-ripened & some sweet cherry tomatoes).
2 aubergines / eggplants (about 750g total).
2 large red bell peppers (about 500g).
2 white onions (About 400g).
1 whole head of garlic.
1 tbsp thyme leaves.
2 tsp ground cumin powder.
1 tsp smoked paprika.
1 pinch cayenne pepper
1 pinch safron.
1/2 tsp chilli flakes (optional, for a little kick!).
2 tbsp tomato puree.
750ml good quality vegetable stock (low sodium is best). Essential Cuisine Veg Meripeux Glace.
Black pepper.
Fresh parsley.

GARNISH.
75g flaked almonds.
2 tsp thyme leaves.
1 tsp ground cumin powder.
1 tsp smoked paprika.
1 pinch cayenne pepper
1 pinch safron.
1/2 tsp chilli powder.
1 tbsp red wine vinegar.

"Let's get cooking! This recipe is surprisingly simple, but it does require a little bit of chopping and patience for the roasting – which, trust me, is half the fun because your kitchen will smell divine!

Step 1: Season & Roast! Preheat your oven to a high heat of 220°C (440°F).
– Line two large baking trays with parchment paper. This helps with cleanup & prevents sticking without oil!
– Aubergines: prepck them and place on roasting tray & place in oven for 30mins.l (please note to roast tgem for 1hr to char & get maximum flavour).
– Tomatoes & Red Peppers: prick them & add them onto tray with aubergines after 30 mins, for additional 30mins.

Step 2: Meanwhile, prepare the rest of Veg and herbs by chopping and frying/ sauting.
– Onions: Peel, cut into half & chop them up.
– Garlic: Cut the too of the bulb and then peel off the skin and finely grate.
– herbs: finely chop.

• put large pan on heat & add boiled water, then add chopped onions & garlic. Saute for 10-15mins or until beautifully tender, slightly charred, and wonderfully caramelized.
• Add the herbs, spices, tomato purree & chilli flakes (if using) & black pepper.
• Give everything a good stir through. No oil needed here – the natural moisture of the veggies and added water will do the trick!
• Simmer for further 5-8mins.

Step 3: that crunchy spiced almond topping.
– put a medium size pan onto a medium heat & add the sliced almonds, then gently toast until golden (careful not to burn).
– add all the spices & herbs, then combine on a low heat for few mins.
– place in a side bowl ready to garnish later.

Step 4: Remove roasted & charred veg from oven & allow to slightly cool.
– cut tops off your aubergine, peel back & remove skin and discard.
– roughly chop up & add to your onion mix.
– remove skin from tomatoes & peppers, then roughly chop up or break into your onion mix, then stir though in a low heat.
– optional: to save waste and macimise flavour, add skin to pestle & mortar and grind to a paste.
– Meanwhile, prepare your veg stovk & place to one side.

Step 4: Blend Until Smooth.
– add veg mix to blender (do in batches, if it doesn’t fit in one go)
– Blend until completely smooth and creamy.
– Transfer to large pan, then add veg stock to find your perfect consistency. I like mine quite thick and hearty, almost like a bisque!
– Taste and adjust seasonings. This is crucial! You might need a little more pepper, or even a tiny splash of apple cider vinegar or lemon juice to brighten the flavours, if it feels a bit flat.

Step 5: Garnish & Serve. Soup simmering gently in a pot. Ladling into a bowl & adding that almond crunch on top. "Once blended, transfer your beautiful soup back to a clean pot (if you used a blender) and heat gently over medium-low heat until it's warmed through. You don't want to boil it vigorously, just a gentle simmer.

Serve & Enjoy! 🤪🍵