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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 puffs of oil spray 10 kCal
  • 3 cloves Garlic 13 kCal
  • 400 g Leeks 88 kCal
  • 70 g Celery 5 kCal
  • 1 Tbsp Curry Powder 21 kCal
  • 450 g Aubergine 68 kCal
  • 170 g Carrots 51 kCal
  • 400 g Tomatoes 100 kCal
  • 1 litre Vegetable Stock 30 kCal
  • Salt & Pepper

Method
 

  1. Clean and chop all the vegetables.
  2. Squirt 10 sprays of oil into the pan over a medium heat.
  3. Add the garlic then the leeks and celery. Stir for a couple of minutes to allow to sweat then stir in the curry powder.
  4. Mix in the rest of the ingredients, pour in the stock and season to taste.
  5. Bring to the boil, put on the lid and cook under pressure for 10 minutes.
  6. Allow to cook by itself then remove the lid and use a hand-blender to create a smooth potage.