Leeks. carrots and potatoes and some sweet red peppers, fried in a little olive oil then pan deglazed with a slosh of white wine.  Chicken stock and seasoning added.  Simmered until the carrots were starting to soften. Added knob of butter and a little cream and whizzed with a stick blender until smooth..

1cm slices of aubergine, quartered, coated in a light seasoned tempura batter that had been beaten and then rested.  Deep fried in oil until crispy and golden.  Drained on kitchen roll then served on a warm plate with the soup.