Spiced Leek and Aubergine Soup
30 Jan 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 10 puffs of oil spray (10 kCal)
- 3 cloves Garlic (13 kCal)
- 400g Leeks (88 kCal)
- 70g Celery (5 kCal)
- 1 Tbsp Curry Powder (21 kCal)
- 450g Aubergine (68 kCal)
- 170g Carrots (51 kCal)
- 400g Tomatoes (100 kCal)
- 1 litre Vegetable Stock (30 kCal)
- Salt & Pepper
Instructions
- 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.
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Categories
- Meal Type: - Lunch - Pressure Cooker - Quick & Easy - Soup - Supper
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - Low Calorie - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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