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.