Roasted Aubergine and Vegetable Soup
Some say aubergine and some say eggplant. If you love aubergine then I highly recommend this soup for a number of reasons.
Firstly, the aubergine soup has a fantastic, creamy flavour (especially if you roast it) and it complements all of the vegetables and seasonings. Secondly, there are health benefits such as supplies of vitamin B, improvement of cognitive functions and improvement of memory. In addition, aubergines can help you with weight loss and reduces heart risks.
Adding vegetables like celery, spinach, tomatoes and chopped aubergines add an extra depth to the flavour. Also there many textures as well. There is no need to add milk or cream either... just water and stock. I can honestly say this is the best creamy soup I have made and tasted so far.
Prep: 5 mins
Cooking: 1 hour
Serves: 4 people
-6 Cherry Tomatoes
-1 pack of Spinach
-1 stick of celery
-2 Chopped garlic
-2 tsp cumin powder
-2 tsp garlic granules/Badin Seasoning
-2 tsp coriander
-2 tsp parsley
-1 Tsp cumin seeds
-1 Tsp chilli powder
-1 Stock cube
-Water for preferred consistency
-Salt and pepper to taste
Wash the aubergine and place in baking tray.
Cut the aubergine in half and place in baking tray.
With the cut side facing up drizzle the aubergine in olive oil and rub cumin powder.
Bake in an oven at 200 degrees Celsius for 35 mins.
Scoop the flesh out of the skins into a blender.
Place the puréed aubergine into a saucepan.
Add stock and water.
Add herbs and seasoning.
Fry cut aubergine, cherry tomatoes, onion and spinach
Place the fried vegetables in the soup and use the rest for garnish.