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Cream of roasted aubergine and pepper with thyme and lemon fraîche
Serves 3-4 Starters and mains
Ingredients
- 2 aubergines, halved
- 200g cherry tomatoes, halved
- 4 red peppers, halved, deseeded and cut into pieces
- 1tbsp olive oil, plus extra for drizzling
- handful of thyme leaves
- 5 shallots, finely diced
- 2–3 garlic cloves
- finely diced handful of walnuts, crumbled
- 2tbsp tahini
- 1tsp paprika
- 1litre vegetable stock
- 2tbsp lemon juice
- extra virgin olive oil, for drizzling
To serve (optional)
- vegan lemon fraîche (see recipe, below) or crème fraîche
- grated parmesan
- fresh basil
For the vegan lemon fraîche
- 150g raw cashew nuts, soaked in water overnight and drained
- 2tbsp lemon juice
- pinch of salt
- 1tsp extra virgin olive oil
Method
If you are making vegan lemon fraîche, blend the ingredients, adding a little water at a time until you achieve the desired consistency. Set aside in the fridge until serving.
Preheat the oven to 200C/ 400F/Gas 6 and line a tray with greaseproof paper.
To make the soup, put the aubergines, tomatoes and peppers cut-side up on the lined tray. Drizzle with olive oil and sprinkle with salt and thyme. Roast in the oven for 45 minutes. Remove and set aside.
Meanwhile, heat 1 tablespoon olive oil in a saucepan and slowly fry the shallots, garlic and walnuts over a medium heat for 5 minutes. Sprinkle with salt and place in a food-processor with the roasted vegetables, tahini, paprika and a third of the stock, then blend until smooth. Pour the soup back into the saucepan and stir in the rest of the vegetable stock and lemon juice. Bring to the boil then remove from the heat. Taste and adjust the seasoning with salt and pepper. Drizzle a little extra virgin olive oil over the top. Serve with lemon fraîche and basil or crème fraîche, basil and parmesan.
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