Spicy Aubgergine & Tomato Soup


Spicy Aubgergine & Tomato Soup


A rich winter soup with the flavours of tomato and aubergine and a touch of spice. Perfect for these cold days. 


Spicy Aubergine & Tomato Soup


Ingredients

Spicy Aubgergine & Tomato Soup1 tbsp olive oil
1 onion, finely chopped,
1 clove garlic, crushed
1 red chilli, finely chopped
1 heaped tsp toasted, crushed cumin seeds
3 aubergines, chopped
1 tin chopped tomatoes
2/ ½ pints vegetable stock
juice ½ lemon
handful fresh coriander, chopped
salt and freshly ground pepper


Method
  1. Sizzle the cumin seeds in hot olive oil and then add the onion, garlic and chilli and cook for a few minutes. 
  2. Add the aubergines and tomatoes. 
  3. Next add the stock and simmer for 20 minutes. 
  4. Add the lemon juice and coriander before whizzing the soup in a blender. I personally don’t like it too smooth.
  5. Season.
Serves 4 – 6

This is my entry for No Croutons Required, the new monthly soup and salad challenge, which is going to be jointly hosted by myself and Lisa at Lisa's Kitchen. When I say entry, I mean that I don't want to miss out on all the fun! Lisa and I's entries are not up for voting.

I want to say a big thank to Lisa for all her hard work in starting the event and thank you all for contributing. We have been absolutely blown away by the enthusiasm everyone has shown!

Make sure to visit Lisa's blog to see all the entries.
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At last, a nut roast!



Nut roast, is something I've never really eaten or even been inspired to make, but add mushrooms to the mix and I'm intrigued and inspired. Well, I had to at least give it a go!


Mushroom Nut Roast with Tomato Sauce

Ingredients

1 large onion, chopped
300g mushrooms, finely chopped
2 tbsp olive oil
2 garlic cloves, crushed
200g cashew nuts
200g brazil nuts
100g grated cheddar cheese
100g freshly grated parmesan
1 large egg, lightly beaten
2 tbsp chopped parsley
115g whole-wheat breadcrumbs
salt & freshly ground pepper

Method

  1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
  2. Grease and line a loaf tin. I like to use liners.
  3. Heat the oil in a large frying pan and saute the onion, garlic and mushrooms until soft.
  4. Whizz the nuts in a food processor until fine, but with a few chunks of nuts left. You don't want it too smooth.
  5. Combine the cooled mushroom mixture, chopped nuts, cheddar, parmesan, egg, parsley and breadcrumbs in a bowl. Mix well and season to taste. 
  6. Press into the loaf tin and bake for 45 - 50 mins. It should be firm. 
  7. Leave in the tin for 5 or 10 minues, then turn out and slice. 
  8. Serve with fresh tomato sauce (recipe below).
  9. Enjoy!






Tomato Sauce

Ingredients

1 onion
1/ ½ tbsp olive oil
1 garlic clove, crushed
400g tin of chopped tomatoes
1 tbsp tomato puree
1 tsp caster sugar
2 tsp dried basil or 1 handful of fresh basil, chopped
salt & freshly ground pepper

Method

  1. Heat the oil in a pan and add the onion and garlic, cook until soft, but not brown. 
  2. Stir in the tomatoes, tomato puree, 1/3 cup water and basil. Simmer gently for 20 mins until thickened. 
  3. Season to taste.


I really enjoyed the nut loaf. I was really surprised.

The only difficulty I had, was slicing the loaf. I don't have anything to compare it too, so I don't know if it is always difficult to slice or if it needed longer. It was tasty though! We had the mushroom nut roast with the tomato sauce, creamy mashed potatoes and green beans, yum!

I adapted this recipe from the Gourmet Vegetarian by Jane Price. There are lots of really good recipes in it, that I am eager to try. I borrowed it from the library, so I had better get on with it quick!
28

Chickpea & Tomato Salad

Chickpea & Tomato Salad

I love chickpeas! I could happily just snack on them and not make anything with them. But that would be plain lazy, so I made this really fresh salad with a zingy dressing.


Chickpea and Tomato Salad

Ingredients

240g chickpeas
1 small red onion
1 avocado
½ cucumber
6 baby plum tomatoes (or other small, sweet tomatoes)
handful fresh coriander

Lemon & Honey Dressing

2tbsp olive oil
1 tbsp lemon juice
½ tbsp honey
1 clove garlic, crushed
salt & pepper

Method

  1. Add all the dressing ingredients to a bowl and whisk to amalgamate.
  2. Drain and rinse the chickpeas, tip them into a bowl along with the chopped onion, and chopped avocado. 
  3. Cut the cucumber lengthways, scoop out the seeds, slice and add to the mixture, along with chopped tomatoes and coriander.
  4. Drizzle the dressing over the salad and mix well.
  5. Enjoy!

Serves 4



I added feta to our second serving of the salad. It made the salad even more delicious.
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