Healthy Eggplant Soup

Cut a cross-hatch pattern into the flesh of the eggplant halves, deeply and drizzle olive oil over the top. Grill for 20 minutes until browned and softened.

Using a spoon, scoop out the center flesh from the eggplant, chop roughly and set aside for later use.

In a large pot over medium heat, heat 3 tablespoons oil. Add the onions, garlic and mushrooms, if using, and sauté for 8 minutes until onions have softened and the mushrooms have begun to release juices. Reserve ¼ cup mushrooms to add to the soup 5 minutes before serving, if you wish.

Add the stock or water and eggplant and bring the pot to a boil then reduce heat, cover and simmer for 10 minutes.

Add the basil, thyme, salt and pepper and cook for a further 2 minutes.

Remove the whole vegetables from the pot and place in a food processor. Blend together until smooth.

Place the blended vegetables back in the soup pot and reheat to a simmer.

Once your soup is ready, transfer to soup serving bowls and pour 1 tablespoon sour cream, yogurt or whipping cream over each serving.

Garnish with pesto and serve a baked bread of your choice!