Aubergine and Red Pepper Soup Today was a double effort as this aubergine and red pepper soup comprises two separate soups. In her introduction to her own recipe in The Soup Book , Sophie Grigson sums it up as "a two-in-one" with the "mild and gentle aubergine cream yanked into high gear with a swirl of the sweeter, hotter red pepper." The aubergine soup ingredients are olive oil, onion, carrot, parsley, coriander seeds, aubergines (obviously), risotto or pudding rice, and chicken or vegetable stock. The first seven ingredients are sweated together before the stock and seasoning are added. Similarly, the first few ingredients for the pepper soup (olive oil, garlic, red chillies and red peppers) are sweated together before tomatoes, tomato puree, sugar, seasoning and stock are added. The two soups are whizzed in a blender and reheated separately, of course. The aubergine soup is divided between the soup bowls and then a ladleful of the pepper soup is added to eac...