Aubergine Soup Recipe

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Ingredients:

Serving

Directions:

Peel and cube the aubergine and place into a colander.
Toss cubes with plenty of salt, leaving for 15 to 20 minutes to extract any bitterness from the aubergine.
Cube the cauliflower and remove seeds from peppers and cube.
Rinse aubergine with water then squeeze them dry.
Place all ingredients into a large saucepan.
Break up the tomatoes with a wooden spoon and bring to boil stirring occasionally.
Reduce heat, cover and simmer for 20-30 minutes.
Season to taste and serve with crusty bread, also goes well with Parmesan or Stilton.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	813.13 Kcal (3404 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	17871.38mg	745%
Potassium	2709.88mg	58%
Total Carbs	181.08g	60%
Sugars	58.88g	236%
Dietary Fiber	23.53g	94%
Protein	17.79g	36%
Vitamin C	241.1mg	402%
Vitamin A	2.7mg	91%
Iron	31.4mg	175%
Calcium	227.4mg	23%

Amount Per 100 g
Calories	209.16 Kcal (876 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4596.99mg	745%
Potassium	697.05mg	58%
Total Carbs	46.58g	60%
Sugars	15.14g	236%
Dietary Fiber	6.05g	94%
Protein	4.58g	36%
Vitamin C	62mg	402%
Vitamin A	0.7mg	91%
Iron	8.1mg	175%
Calcium	58.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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