Roasted Aubergine Almond Soup

Ingredients

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• Eggplant Aubergine 2 2
• Large Vine Tomatoes Large Vine Tomatoes 4 4
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 3 cloves 3 cloves
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Almonds Almonds 2 tbsp 2 tbsp
• Vegetable Broth Vegetable Broth 600ml 2 & 2/5 cups
• Coconut Milk Coconut Milk 400ml 1 & 3/5 cups
• Cornstarch Cornflour 1 tbsp 1 tbsp
• Coconut Sugar Coconut Sugar 1 tbsp 1 tbsp
• Fresh Chives Fresh Chives 1 tbsp 1 tbsp
• Red Chili Flakes Crushed Chillies 1 tsp 1 tsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

1. 1.Preheat oven to 200ºC and line a baking tray with parchment paper.
2. 2.Slice eggplants (aubergine), tomato and onion in half and place on baking tray with unpeeled garlic cloves, drizzle with olive oil and roast for 30min.
3. 3.Meanwhile, bring vegetable broth to simmer in a large pot.
4. 4.After 30min, remove vegetables from oven and set aside until cool enough to handle, then peel eggplants and garlic cloves.
5. 5.Add roasted vegetables to a blender and blend until desired consistency is reached.
6. 6.Add blended vegetables to pot along with coconut milk and coconut sugar, salt and pepper to taste. Thicken if necessary by adding 2 tbsp of soup and cornstarch (cornflour) to a ramekin and forming a paste, and adding the mixture to the soup. Stir to combine and gently heat.
7. 7.Toast almonds in a small pan over medium-high heat for 5-10min.
8. 8.Divide soup between four bowls, top with toasted almonds, roughly chopped chives and chilli flakes, and serve immediately.

Nutritional Information

• Calories:
  381
• Fat:
  30g
• Sodium:
  218mg
• Carbs:
  28g
• Sugar:
  16g
• Protein:
  6g