Aubergine & Roasted Red Pepper Soup

This delicious Aubergine and red pepper soup is loaded with Mediterranean flavour and is just the right amount of spice for a warming and flavourful soup.

Roasting the vegetables releases depth and flavour and creates a deliciously rich dish. This soup can also double up as a pasta sauce and keeps well in the freezer!

This dish is naturally gluten free, vegan and takes less than 30 minutes to make.  



1 aubergine, peeled and cut into chunks

2 red peppers, cut into wedges

1 can plum tomatoes

1 onion

2 cloves garlic

1-2-inch cube ginger, chopped

1 large leek

Vegetable stock

1-2 tsp paprika

1 tbsp. tahini

1 tsp maple syrup

Juice of 1 lemon


1. Drizzle the aubergine and pepper in olive oil and salt and bake in the oven for 25 minutes.

2. Meanwhile heat 1 tbsp olive oil in a pan and add the onions, leeks, garlic and ginger and cook for 2-3 minutes or until soft.

3. Add in the paprika, salt, vegetable stock, plum tomatoes, maple syrup and tahini and let simmer on a low heat for 15 -20 minutes.

4.  Add the aubergine and red pepper, and mix thoroughly.

5.  Use a hand hold blender to blend the soup to a desired consistency. I like mine a bit chunkier.

6.  Garnish with spouted seeds and coconut yogurt.

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