Organic tomatoe soup with aubergine and unpasteurised goat cheese

This is a super easy and quick tomatoesoup recipie with aubergine and cheese to add extra flavour.

The unpasteurised cheese contains a lot of good bacteria for our gut and goat milk has healing properties. But make sure it’s unpasteurised otherwise you lose the bacteria and also the effect!!

Prep time: 15 min

Servings: 2 people

You need:

1/2-1 Organic aubergine

Organic tomatoe passata - glass jar or BPA free can

Organic vegetable stock

Extra virgin olive oil

Spices: red paprika powder, thyme, red chili powder, white pepper and salt

Unpasterorised goat cheese

Do this:

Cook chopped (1 cm square pieces) aubergine in non-flavoured coconut oil until light brown colour.

Add spices: salt, fresh white pepper, red paprika powder, thyme and optional red chilli powder. Cook approx one minute to extract the flavours from spices (make sure to not burn) and then add tomato passata (from a glass jar - I use Biona Organic), some filtered water and vegetable stock (I use organic Swiss vegetable bouillon powder from Marigold Health).

Bring to boil, add extra virgin organic olive oil for taste and then let simmer for at least 30min or longer.

Serve in a bowl with fresh unpasteurised goat cheese, fresh black pepper and chilli powder.

Tips! If you keep on simmer it for additional 1.5h you will get a very nice tomato aubergine sauce/salsa that you can use for pasta, with grilled meat, together with buffalo mozzarella etc. It a multi-use dish!