Roast Aubergine soup

Published on by Souper Woman

Roast Aubergine soup

Growing up with the blandness of the infamous Dutch cuisine, I've always been interested in exploring food from various countries all over the world and see what they do with spices. Now lately I've been quite fascinated with the spices of the Moroccan kitchen. The combination of warming cinnamon and cumin with refreshing mint is very interesting and something I would never have imagined myself.

This roast aubergine soup combines all these flavours in a way that is both refreshing and warming, which perfectly matches this time of the year's unpredictability.


  • 2 aubergines

  • 1 red bell pepper

  • 1 red onion

  • 3 tomatoes

  • 1.5 litres (3 pints) of vegetable stock

  • A handful of mint leaves

  • 1 tsp of cumin seeds

  • 1/5 tsp of paprika

  • 1/5 tsp ground coriander

  • 1/5 tsp ground cinnamon

  • 1/5 tsp of turmeric powder

  • Salt & pepper (according to taste)

  1. Preheat the oven on 180 degrees Celsius

  2. Chop the vegetables and spread out on a greased oven tray

  3. Mix the spices in a bowl

  4. Shred the mint leaves with your hands and add to the mixtures, but keep some apart for garnish

  5. Season the vegetables with the spice mix and drizzle some olive oil on top

  6. Place the oven tray in the oven and roast the vegetables for about 25 minutes

  7. Transfer the roast vegetables to a soup pot and pour the stock on top

  8. Boil the stock for about 5 minutes

  9. Take off the hob and purée all your ingredients

  10. Pour the soup in bowls and garnish with the leftover mint leaves

  11. Serve with some pita bread

Roast Aubergine soup

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