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Roast Aubergine, Coconut & Chickpea Soup
This fragrant roast vegetable soup is gently spiced with a mix of ginger, fresh chilli, cumin and coriander. The oven does most of the work for you – roasting the veg till they're tender and caramelised. All you have to do is blend them with coconut milk and vegetable stock to make a velvety smooth soup. Top with crispy chickpeas for added crunch.
Ingredients
- 2 aubergines
- 2 onions
- 2 red peppers
- 2 chillies
- A thumb of ginger
- 4 garlic cloves
- 2 x 400g tins of chickpeas
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 400ml tin of coconut milk
- A handful of flat leaf parsley
- 1 vegetable stock cube
Prep: 15 mins | Cook: 40 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Roughly chop the aubergines into bite-sized pieces. Peel and trim the onions. Slice into chunky wedges. Slice the peppers in half and scoop out the seeds and white pith. Roughly chop them. Halve the chillies, removing the seeds and white pith. Roughly chop. Thinly slice the ginger. Peel the garlic cloves. Leave whole.
2. Add all the veg to a large roasting tin. Drain one of the tins of chickpeas and add them to the pan. Sprinkle over the cumin and coriander seeds. Drizzle over 3 tbsp olive oil and season with salt and pepper. Toss well to mix. Roast for 20 mins.
3. While the veg roast, drain the remaining tin of chickpeas. Spread the chickpeas on a kitchen towel and gently pat them dry – this will help crisp them up in the oven.
4. Tip the chickpeas onto a baking tray lined with baking paper. Drizzle over 1 tbsp olive oil. Season with salt and pepper and mix well.
5. When the veg have been roasting for 20 mins, add the tray of chickpeas to the lower shelf. Roast for a further 20 mins till the veg are lightly charred and the chickpeas are crisp. Half-fill and boil your kettle.
6. Scoop the roast veg into a high-speed blender. Add the coconut milk and half the coriander.
7. Crumble the vegetable stock cube into a heatproof jug. Pour over 800ml hot water. Stir to dissolve. Pour half the hot stock into the blender and blitz till smooth. Trickle in the remaining stock till you reach your preferred consistency.
8. To serve, ladle the soup into warm bowls. Top with the crispy roast chickpeas and scatter over the remaining coriander leaves.
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