Have you ever bought an aubergine (eggplant) and then wondered what to do with it? I ordered one for a moussaka the other day and the supermarket substituted it for red cabbage! I appreciate they are the same colour but surely that is where the similarity ends! Anyway, this aubergine soup is perfect for using up a ripe aubergine or one that you got in a vegetable box and you’re not sure what to do with it.
This website is in no way affiliated with Slimming World, Weight Watchers, Noom or any other weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check syn values, points and allowances themselves on the appropriate website or app as those given are approximate.
Making this recipe perfect for Slimming World
This recipe is not syn free on Slimming World but it is actually pretty good. The only swap I would recommend would be to use a low calorie cooking spray instead of olive oil if you didn’t want to count the syns for the olive oil. If you prefer to follow the recipe and use olive oil then 1 tablespoon of olive oil is approx 6 syns so for the two tablespoons in this recipe it would add approx 12 syns, or 3 syns per person.
The tahini in this recipe could be removed if you prefer but it does really add to the flavour. One tbsp of tahini is approx 5 syns so if you didn’t use olive oil and only used syns for this it would only work out as around 1-1.5 syn a portion. If you use the Meridian Organic Light/Dark Tahini they are just 4.5 syns (approx) for the tbsp so would be closer to one syn per portion too.
Where is this recipe from?
I was given this recipe to share with you by the lovely guys at Vegetarian for Life, a charity helping people live a healthy vegetarian lifestyle. They have so many great recipes and produced a free booklet of Christmas vegetarian and vegan recipes.
Personally, I think you can have them all year round though with the exception of mince pies which in my opinion are an October to January food!
Other recipes you might enjoy
If you are a big fan of aubergine then another recipe you may like is my vegetarian lentil and vegetable moussaka which, with a few simple swaps, could also be made vegan.
For more soups that are just as tasty as this aubergine soup be sure to check out my huge list of tasty and filling soups including mushroom soup, tomato soup and minestrone soup with something for everyone!
If you like Tahini why not try making homemade tahini?
These vegan oat bites may be a tasty snack too.
More articles to help with a vegan lifestyle
If you are considering or already following a vegan lifestyle then these articles may be helpful.Print
This tasty and nutritious smoky aubergine soup is great for vegans and is full of flavour.
1 bulb of garlic, leave the skin on
2 tbsp olive oil
Large aubergine (eggplant), chopped into large chunks
2 medium white onions, peeled and quartered
Half a cauliflower, broken into large pieces
1 tsp ground cumin
1 tsp parsley
75g mung dahl (or other lentils)
1 litre vegetable stock
1 tbsp tahini
Juice of half a lemon
Preheat the oven to 190°c/370°f/gas mark 5
Add the aubergine, onion and cauliflower. Drizzle with the rest of the oil and continue to roast for 30-45 minutes. Halfway through add the cumin and parsley.
While the vegetables are roasting, cook the lentils in the vegetable stock. Timings may vary so check packet instructions.
When the lentils are cooked add contents from the roasting dish and blend until smooth. Add a little extra stock if required.
Add tahini and fresh lemon juice at the end for taste.
Keywords: soups, aubergine, eggplant,
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