Spiced Leek and Aubergine Soup
Another great warming soup for the winter months – it’s delicious and filling but only about 65 kCal per portion! I used my pressure cooker to make this Spiced Leek and Aubergine Soup both to speed things up and concentrate the flavour. If you don’t have one, you’ll need to chop the ingredients finer and simmer (stirring frequently) for about 30 minutes.
Ingredients
Method
- Clean and chop all the vegetables.
- Squirt 10 sprays of oil into the pan over a medium heat.
- Add the garlic then the leeks and celery. Stir for a couple of minutes to allow to sweat then stir in the curry powder.
- Mix in the rest of the ingredients, pour in the stock and season to taste.
- Bring to the boil, put on the lid and cook under pressure for 10 minutes.
- Allow to cook by itself then remove the lid and use a hand-blender to create a smooth potage.