You will need (serves 4 large portions)
1 medium onion, chopped.
1 tablespoon of olive oil1-2 tablespoons of harissa paste according to taste (it's hot)
1 large aubergine, diced
250g mushrooms, halved
400g can chopped tomatoes
500ml of vegetable stock (not exact depends how thick/thin you like your soup)
400g can butterbeans, drained
natural yoghurt and/or grated cheese to serve
Method
Heat the oil in a saucepan and fry the onions until soft and golden. Stir in the harissa and cook for a minute or two. Add the aubergines and mushrooms and stir to coat them loosely with the harissa. Next add the tomatoes, butterbeans and the stock. Bring to the boil and simmer for up to 30 minutes. Serve with a swirl of natural yoghurt and/or a scattering of grated cheese for extra decadence.
We enjoyed this for a weekend lunch and there was enough leftover for 2 more generous bowlfuls on Monday. Low carb comfort.