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.

Just Average Jen is an independent blog and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves 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.

If you are wanting bread with your soup why not have some wholemeal bread as part of your healthy extra b choice? It would be just as nice as white bread but so much healthier.

Aubergine infographic

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!

Aubergine soup
Aubergine soup

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.

Tomato soup in a dark bowl
Tomato soup

If you are considering or already following a vegan lifestyle then these articles may be helpful.

A few vegan recipes that are popular – Moroccan tagine, banana pancakes, carrot soup, how to marinate tofu, chia pudding,

Vegan drinks you may enjoy in the summer

How to raise a vegan child to be healthy

Vegan and vegetarian recipes

Red pepper dip
Red pepper dip

Benefits of a vegan lifestyle

Can a vegan pregnancy be healthy?

Myths about being a vegan

Top tips for going vegan

Mistakes to avoid on a plant-based diet

Vegan alternatives to eggs

Moroccan tagine
Moroccan tagine
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Aubergine soup

Smoky aubergine soup recipe perfect for vegans

  • Author: Jen Mellor
  • Prep Time: 5 minutes
  • Cook Time: 85 Minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 Portions 1x
  • Category: Soups
  • Method: Oven and hob
  • Diet: Low Calorie


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

0.5 tsp smoked salt or smoked paprika (whilst these are optional you should really give it a try!)

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

Place garlic in a large roasting dish and drizzle with half the oil. Roast for 20 minutes.

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.

Once cooked, remove from the oven and allow to cool. When cool enough to handle, remove soft garlic cloves from the bulb and set aside.

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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One Comment

  1. Loved this! Aubergine is one of my favourites, but I had never thought about it in a soup. It didn’t look particularly appetising when I made it, but none of us left any in our bowls, so that was testament to the incredible flavours.