Vickys Spiced Aubergine Soup, Gluten, Dairy, Egg &

Name: Vickys Spiced Aubergine Soup, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium aubergine/eggplant, diced; 1 onion, chopped; 1 clove garlic, finely chopped; 1 tbsp medium strength curry powder*; 200 grams carrots, diced; 400 grams can of chopped tomatoes; 850 ml vegetable stock; 1 salt and freshly ground pepper to taste; 1 fresh coriander to garnish; 2 1/2 tbsp coriander seeds; 2 1/2 tbsp cumin seeds; 1 tbsp fennel seeds; 2 inch cinnamon stick; 1 tsp cloves; 3 bay leaves; 1/2 tbsp paprika; 2 tsp ground turmeric; 1 tsp chilli powder; 1 tbsp garam masala

Servings: persons

2 medium aubergine/eggplant, diced
1 onion, chopped
1 clove garlic, finely chopped
1 tbsp medium strength curry powder*
200 grams carrots, diced
400 grams can of chopped tomatoes
850 ml vegetable stock
1 salt and freshly ground pepper to taste
1 fresh coriander to garnish
2 1/2 tbsp coriander seeds
2 1/2 tbsp cumin seeds
1 tbsp fennel seeds
2 inch cinnamon stick
1 tsp cloves
3 bay leaves
1/2 tbsp paprika
2 tsp ground turmeric
1 tsp chilli powder
1 tbsp garam masala

1
*To make the curry powder, dry fry the coriander, cumin and fennel in a pan for a minute until you can smell their aroma, then take off the heat and let cool
2
Mix the toasted seeds with the other ingredients in a coffee grinder or use a pestle & mortar to grind everything as finely as you can and store what you don't use in an airtight jar.
3
To make a hotter powder add some extra garam masala and chilli powder
4
Getting on with the soup itself, put all the ingredients except for the salt, pepper & coriander into a large saucepan.
5
Bring to the boil then reduce the heat and simmer for approximately 25 minutes until the aubergine is soft and pulpy
6
Pulse the soup in batches through a blender just a few times so you retain some of the aubergines consistency.
7
You don't want it to be completely smooth
8
Season to taste with salt & freshly ground black pepper and serve with a garnish of fresh coriander leaves

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium aubergine/eggplant, diced, 1 onion, chopped, 1 clove garlic, finely chopped, 1 tbsp medium strength curry powder*, and more.

Yes, Vickys Spiced Aubergine Soup, Gluten, Dairy, Egg & Soy-Free falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Spiced Aubergine Soup, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions