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Curried Aubergine Soup
Soup

Curried Aubergine Soup

A warming, spiced soup featuring aubergine's meaty texture. Naturally creamy when blended, with no added cream needed.

Prep Time

15 mins

Cook Time

35 mins

Servings

4 servings

Calories

95 kcal per serving

Nutritional Information (per serving)

3g

Protein

12g

Carbs

4g

Fat

Ingredients

  • 2 medium aubergines, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp olive oil
  • Fresh coriander for garnish
  • Low-fat yogurt for serving

Method

  1. 1Preheat oven to 200°C/180°C fan/Gas 6.
  2. 2Toss aubergine cubes in half the oil and roast for 25 minutes until soft.
  3. 3Heat remaining oil in a pot. Sauté onion for 5 minutes.
  4. 4Add garlic, ginger, and curry powder. Cook for 1 minute.
  5. 5Add roasted aubergine, tomatoes, and stock. Simmer for 10 minutes.
  6. 6Blend until smooth.
  7. 7Serve topped with yogurt and fresh coriander.

Tips for Success

  • •Roasting the aubergine first adds depth and smoky flavour.
  • •The aubergine creates a naturally silky texture.
  • •Adjust curry powder to your preferred heat level.

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