If we can’t change our husbands, let us change our recipes!

Ingedients

2 aubergines cut into cubes (or 4 smallish ones)

Salt

60g butter (or more)

5ml fresh ginger, chopped (or more I used at least about 10ml)

3 x All gold Indian diced tomatoes (or only 2 fined it toooo tomatoeeee with 3)

750ml chicken stock (or 3 stock cubes in 2L of later)

3 large potatoes, peeled and quartered (or 6 medium to small ones)

250ml coconut milk (or add 250ml coconut cream as well)

Chopped fresh coriander

Tomato Soup for quick surfer girl cooking

What to do: 5 easy steps

1) Place aurbergine into colander and sprinkle with salt. Allow to stand for 20 mins. Rinse, drain and pat dry with a paper towel.
2) Heat butter in heavy saucepan, add aubergine and fry for 5 min. remove and set aside. Add onions and ginger to saucepan and sauté until translucent.

3) Add tomatoes, chicken stock and potatoes and simmer until potatoes are tender, about 30 min.

4) Add coconut milk (cream too) and blend soup until smooth and creamy using electric blender. If too thick add more stock

5) Add Aubergine and chopped coriander and simmer for a further 2 mins before serving. (or don’t add coriander and serve it on the side)

Enjoy!

Love,

Char