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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

Description

This tasty and nutritious smoky aubergine soup is great for vegans and is full of flavour.


Ingredients

Scale

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


Instructions

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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