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,