Enjoy this fabulous vegan Smokey Aubergine Soup with some tasty homemade bread as a warming starter or lunchtime treat. With thanks to the super team at Vegetarian for Life for this gorgeous recipe.
Check out the fantastic work that Vegetarian For Life does here! Enjoy this fabulous vegan
Recipe Tips
Smokey Aubergine Soup
Prep:
hrs
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Cook:
hrs
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Total:
hrs
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Ingredients
- 1 bulb garlic, left in skin
- 2 tbsp olive oil
- Large aubergine, chopped into large chunks
- 2 medium white onions, peeled and quartered
- ½ cauliflower, broken into large pieces
- 1 tsp ground cumin
- 1 tsp dried parsley
- ½ tsp smoked salt or smoked paprika (optional but can add great taste)
- 75g mung dal (or use other lentils)
- 1 litre vegetable stock
- 1 tbsp tahini
- Juice from half a lemon
Instructions
- Preheat 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.
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