Roast Aubergine and Red Pepper Soup with Kale and Chickpeas

It might seem a little premature for autumnal eating, but the British summer isn’t always perfect and there are times when you’ll want to take the chill out of the day, even in August. This is a very Middle Eastern inspired soup that I created for just such an occasion. It has warming, Mediterranean flavours with just a subtle hint of spice that is truly satisfying.

All of the vegetables in this, apart from the kale, are roasted for 40 minutes before making the soup. This is what gives the soup its rich and intense flavour, so don’t be tempted to skip this step. The chickpeas are also roasted, and half of them kept back to be used at the end of the dish.


Order your copy of my latest vegan cookbook Vegging Out from Amazon

Over 150 amazing vegan recipes


Prep time: 10 minutes. Cooking time: About 1 hour.

Gluten-Free

Serves 3-4

Ingredients:

For the Roasted Veg:

1 red pepper, deseeded and quartered

1 medium aubergine, large diced

1 medium red onion, peeled and quartered

1 can chickpeas, washed, drained and dried on a towel

4 cloves garlic, ends cut off but skins left on

50ml olive oil

Salt and pepper

For the Soup:

1 can chopped tomatoes

600ml veg stock (make sure its gluten-free)

1 tsp harissa paste

1 tsp wholegrain mustard

½ tsp ground turmeric

½ tsp ground cumin

2 tsp ground paprika

A small bunch of fresh parsley, chopped

100ml vegan cream

100ml plant-based milk

Salt and pepper to taste

For the Topping:

2 tbsp olive oil

½ of the roasted chickpeas

3-4 curly or black kale leaves, washed, stalks removed and leaves sliced

2 cloves garlic, peeled and thinly sliced

Salt and pepper to taste


Method:

Preheat the oven to gas 7/220C/425F.

Put all of the ingredients for the roasted veg into a large mixing bowl and toss until everything is coated in the oil. Now turn them out onto a large roasting tray and cook near the top of the oven for about 40 minutes, turning everything about halfway through, until the veg is slightly charred.

Remove half of the roasted chickpeas and set aside in a bowl (these will garnish the soup at the end). Also remove and discard the skins from the garlic. You will be able to just push the roasted garlic out from their skins.

 

Now put the remaining roasted veg, including the garlic, into a large saucepan and heat under a medium-high flame. Add the soup ingredients, up to and including the chopped parsley, and bring to the boil.

Simmer for 10 minutes, then take off the heat and blend in the pan using a hand blender (allow to cool a little if using a jug blender, and ensure steam can escape). Make sure the soup is completely smooth.

Now put the soup back on the heat and add the vegan cream and milk. Gently simmer for 5 more minutes, stirring often. Season to taste with salt and pepper and set aside.

While the blended soup is simmering you can make the topping. Heat the olive oil in a wok or large frying pan. Fry the roasted chickpeas you earlier set aside, plus the kale and the garlic, for about 4-5 minutes on a high heat. Stir often to prevent the garlic from burning. Season with salt and pepper.

To serve, divide the soup into bowls and then top with the chickpeas and kale.


_MG_5693

Sign up to my newsletter and get a FREE 12 recipe copy of my cookbook Going Vegan

Sign up to my newsletter

Crispy Tofu with Shiitake Mushrooms

Vegan Crispy Tofu with Shiitake Mushrooms

This crispy tofu with shitake mushrooms is a wonderful Chinese-inspired dish, using wedges of tofu that have been drained for at least a few hours. I actually drained mine overnight in a tofu press kept in the fridge. The dryer you can get it the better. I’ve used fresh shiitake mushrooms, which you can get

read more Vegan Crispy Tofu with Shiitake Mushrooms

vegan falafel recipe

Falafel Recipe with Mint, Coriander and Lime

The falafel you buy in the shops doesn’t compare to the stuff you can make at home. In fact, once you start making it yourself, you’ll probably never want to buy it again. The combination of fresh herbs, spices and dried apricots, the bite of the lime zest, and the background nutty flavour coming from

read more Falafel Recipe with Mint, Coriander and Lime

vegan chocolate brownie recipe

Vegan Chocolate Brownie Recipe

This is a simple vegan chocolate brownie recipe for those who like a pure brownie with nothing else added. It’s a fantastic brownie to share with family and friends and will last a couple of days out of the fridge. I made brownie almost every day for 3 years in one restaurant I worked in,

read more Vegan Chocolate Brownie Recipe

Vegan sausage wellington

Vegan Sausage and Apple Wellington

This is only the second wellington I’ve put up on my website. The first one, my Butternut Squash and Walnut Wellington, was a great success and continues to be made by many people who visit my site or bought my first book (which this recipe is in). This vegan sausage and apple wellington is something

read more Vegan Sausage and Apple Wellington

Leave a Reply