dukandebut
Goat herder(ess)
Chargrilled Aubergine Soup
(Adapted from WW)
Suitable for Conso and may be okay for Cruise PV if you leave out the low-fat cream cheese - possibly substitute some Quark)
Serves 4
1 aubergine, sliced
Low-fat cooking spray
1 large onion, chopped
1 clove garlic, crushed
175g mushrooms, chopped
1.2 litres veg stock
1 tblsp fresh coriander, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
100g low-fat soft cheese (Conso only - try Quark instead for Cruise PV)
Preheat a griddle pan or put grill onto high. Very lightly spray aubergine slices with low-fat cooking spray, wiping off excess with kitchen roll. Chargrill or grill until lightly brown, the chop roughly.
Heat a large, lidded, non-stick saucepan and cook aubergine over a low heat with onion, garlic and mushrooms until softened for about 3-4 mins. (Add a little water to stop sticking if necessary.)
Add veg stock, fresh and dried coriander and cumin. Partially cover and simmer for 15-20 mins.
For Conso only: add half of soft cheese to mixture, then liquidise in batches or use hand blender. Return pan to warm through and season to taste. Garnish with remaining cream cheese when soup is served into bowls.
For Cruise PV: liquidise/blend soup, then warm through, adding half of quark at the end and blending in quickly. Serve in bowls, garnishing with remaining quark.
(Adapted from WW)
Suitable for Conso and may be okay for Cruise PV if you leave out the low-fat cream cheese - possibly substitute some Quark)
Serves 4
1 aubergine, sliced
Low-fat cooking spray
1 large onion, chopped
1 clove garlic, crushed
175g mushrooms, chopped
1.2 litres veg stock
1 tblsp fresh coriander, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
100g low-fat soft cheese (Conso only - try Quark instead for Cruise PV)
Preheat a griddle pan or put grill onto high. Very lightly spray aubergine slices with low-fat cooking spray, wiping off excess with kitchen roll. Chargrill or grill until lightly brown, the chop roughly.
Heat a large, lidded, non-stick saucepan and cook aubergine over a low heat with onion, garlic and mushrooms until softened for about 3-4 mins. (Add a little water to stop sticking if necessary.)
Add veg stock, fresh and dried coriander and cumin. Partially cover and simmer for 15-20 mins.
For Conso only: add half of soft cheese to mixture, then liquidise in batches or use hand blender. Return pan to warm through and season to taste. Garnish with remaining cream cheese when soup is served into bowls.
For Cruise PV: liquidise/blend soup, then warm through, adding half of quark at the end and blending in quickly. Serve in bowls, garnishing with remaining quark.
